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.
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:
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.
If you love this grilled corn recipe…
Try steaming corn on cob or make this corn salad, corn chowder, or spicy cornbread!
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.
