I've never been a big fan of the "steaming hot and covered in butter" corn on the cob. Until I tasted a grilled corn! Nothing says summer quite like grilled corn on the cob. This recipe is highly inspired by one of my favorite healthy food chain, the Veggie Grill . They have seasonal menus and this summer, they are serving a "Chargrilled Street Corn", which is basically a grilled sweet corn topped with southwestern mayo, soy parmesan and cilantro.
Roasting the corn after boiling it adds a smoky flavor, perfect for the grilling season. Served with fresh lime juice, fresh cilantro and a Sriracha mayo (or vegan mayo), this side dish will become the star of your barbecue!
If you're not a fan of cilantro, you can also try these other combos :
- Herbs and butter (I like a mix of fresh parsley, basil, oregano) with sea salt flakes
- Olive oil, grated garlic with grated parmesan, vegan parmesan or other aged cheese (optional)
- Butter (or vegan butter), drizzle of honey or maple syrup with sea salt flakes
- Fresh pesto, lemon juice, pine nuts with parmesan (or vegan parmesan)
- Butter or olive oil, cumin seeds and ground cumin, black pepper and chilli flakes or cayenne powder
My last advice (but not the least!) : beware of these cute little caterpillars that really LOVE to eat your organic corn's top. When you choose your corns at the farmer's market or grocery, you can open the top husks to see if there's something inside!
Or if you have a 4 years old toddler that LOVES little caterpillars, make sure you choose those specific "half eaten corns", cut the top parts and put them in a box... and you'll have the happiest kid on the planet :)
GRILLED CORN ON THE COB W/CILANTRO, LIME AND SRIRACHA MAYO
Yield : 6 corns on the cob
- 6 organic corn on the cob
- Sriracha mayo (find the recipe here)
- Fresh cilantro, chopped
- Sea salt flakes
- Grated parmesan or other aged cheese (optional)
- Pull the husks down to the base and take away the silks of corn by hand. Fold husks back and place the corns in a large pan of salted water. Bring to the boil and simmer for about 12-15 minutes or until the corn is cooked. Drain and dry well.
- Place on a barbecue with the husks back on place and grill until lightly toasted (about 5-10 minutes if you turn occasionally). Peel back the husks, but leave them attached at the stem.
- Serve with a wedge of lime, drizzle with Sriracha mayo, freshly chopped cilantro and sea salt. You can also add grated cheese (like Parmesan or aged cheddar cheese) if you like.
- Alternative cooking method : if you want to grill your corn directly on the barbecue without boiling it before, place the corn on the grill (with all the silks removed) with the husks covering the corn and secured by a piece of string. Roast over a medium-hot grill (and turn every 5 minutes) until the husks are toasted and the kernels are tender when pierced with a knife. This method takes about 15-20 minutes.