Grilled Corn on the Cob

Grilled corn on the cob is my idea of summer heaven. Learn how to make it with this easy recipe, and enjoy it with chile-lime sauce or butter & salt!

Grilled Corn on the Cob

Happy almost-fourth of July!

After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.

Grilled Corn on the Cob

How to Grill Corn on the Cob

Making grilled corn on the cob is easy, especially if you already have your grill going for burgers or hot dogs. Just follow these simple steps:

  1. Pull back the husks and remove the silks from each ear of corn. You can either remove the husks entirely or tie them back like I did for extra-pretty cobs.
  2. Preheat your grill. Make sure it’s nice and hot before you put your corn on!
  3. Place the corn on the grill, rotating every few minutes until the corn is tender and char marks form on all sides.
  4. Remove corn from the grill, dress it up with chile-lime sauce or butter and salt, and dig in!

Chile Lime Grilled Corn on the Cob

Grilled Corn on the Cob Serving Suggestions

Of course, grilled corn on the cob is delicious rubbed in butter and sprinkled with salt & pepper. If you’re looking for a fun variation, though, I highly recommend this creamy chili lime sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise (use their Fabanaise vegan mayo for a vegan option), olive oil, cilantro, lime juice, garlic, and a little serrano chile for a little kick. Pulse it in a food processor and brush it onto freshly grilled corn for summer side dish heaven.

Once your grilled corn is ready, serve it with whatever you’re grilling, like veggie burgers, black bean burgers, or portobello dogs or sliders. It would also be great with BBQ jackfruit or po’ boy sandwiches.

Or, slice the kernels off your grilled corn and top them onto tostadas, tacos, or a salad.

Chile Lime Grilled Corn on the Cob

If you love this grilled corn recipe…

Try steaming corn on cob or make this corn salad, corn chowder, or spicy cornbread!

Grilled Corn on the Cob
 
Prep time
Cook time
Total time
 
You'll love this easy grilled corn for your next summer cookout! Top with chili lime sauce for a bright, fun twist.
Author:
Recipe type: Side dish
Serves: 6-8
Ingredients
Chile Lime Sauce:
  • ¼ cup Sir Kensington’s Avocado Oil Mayonnaise
  • 1 tablespoon olive oil
  • ¼ cup chopped cilantro (with stems), more for garnish
  • 1 tablespoon fresh lime juice, plus extra slices for serving
  • ⅓ serrano chile (more, to taste)
  • pinch of garlic powder
  • pinch of onion powder
  • sea salt
for the corn:
  • 4 to 6 ears of fresh corn
  • feta cheese, optional
  • pinch of chile powder, optional
Instructions
  1. In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
  2. Preheat the grill and clean the corn, pulling back the husks and removing the silks. Grill for about 8 minutes, rotating until char marks form on all sides. Remove from the grill and brush liberally with the sauce and remaining cilantro. Top with feta cheese and pinches of chile powder, if using. Serve with extra lime slices on the side.
Notes
Vegan version: use Sir Kensington's Fabanaise instead of Mayonaise

This post was created in partnership with Sir Kensington’s whose all-natural condiments are always in our fridge. Thank you for supporting the sponsors that keep us cooking.

8 comments

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Rate this recipe (after making it):  

  1. You’re killing me. When I’m in the U.S. in the summer, I eat corn on the cob at every meal. They don’t have it here. Or it’s pre-cooked and in a vacuum pack that tastes abominable. The French do so many things well, but corn isn’t one of them.
    ENJOY

  2. Omg, I’m not afraid to admit that I’m mildly obsessed with corn. Growing up in Nebraska (CORNhusker nation), it’s been part of my diet since birth 😉 Love the extra spices and toppings to jazz it up too!

  3. christina from christinamcneill.com
    06.30.2016

    I love that Mayo! Best find ever and now the only kind I buy! 🙂

  4. ayu from manfaatbuahnagaitu.blogspot.co.id
    07.01.2016

    the Instructions is very clean, thanks yes…

  5. Kitty from vintagekitty.com
    07.01.2016

    Didn’t know that avocado mayo was a thing. Good to know. Thanks!

  6. Suzanne
    08.09.2016

    I just saw your recipe replicated on the Zipongo site. That site is linked to my work’s Wellness initiative. It definitely says: Read full directions on Love and Lemons!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.