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Grilled Corn On The Cob With Smokey Chile Lime Mayo

grilled-corn-410x230By Holly Kirby for Tasty Kitchen
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.

Prep: 15 mins
Cook: 15 mins
½ cups Veganaise (vegan Mayonnaise)
1 whole Lime, Zested
½ whole Lime, Juiced
1 teaspoon Hot Sauce
½ teaspoons Kosher Salt
1 pinch Fresh Ground Pepper
½ teaspoons Chili Powder
¼ teaspoons Smoked Paprika
8 ears Fresh Corn On The Cob
¼ cups Chopped Fresh Cilantro
For the smokey chili lime mayo:
Mix together everything but the cilantro and fresh corn on the cob in a medium bowl. Cover with plastic wrap and store in refrigerator until ready to use.
For the corn:
Remove husks and silk from fresh corn on the cob. No oil and salt needed.
Preheat your grill to medium-high heat. Then just place corn on hot grill and turn each a quarter turn every few minutes until there are nice grill marks all the way around each ear of corn. Remove corn from grill and place on a platter.
Add a chopstick (or corn holder) into the stem end (optional) and brush all sides with the Smokey Chili Lime Mayo. Lay all the corn in a row on the platter piling it as high as needed. Top with cilantro leaves. It really is a showstopper.
Tip: If you like that rustic but fancy look, leave some of the bottom husks attached, pull them back and twist them together and use as a handle. This looks beautiful but the downsides are it does take up more room on the grill and the twisted husks could catch on fire.
If you really want a handle and a mess free way to serve corn on the cob for a crowd, just use chop sticks you’ve collected from you Chinese takeout orders over the winter. They make a perfect handle for your guests.
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