Thursday, August 15, 2013

Creamy Sriracha, Cilantro & Lime Grilled Corn

+Aaron's family came over for lunch last weekend and I was really struggling to find interesting, tasty & light lunch-time recipes. I wound up serving  salmon sliders with a creamy avocado sauce, a grilled peach, goat cheese & hazelnut salad and this AMAZING grilled corn.  Lunch was a delicious success! 

These spicy grilled corn were my favorite part of the meal. The charred corn with the creamy sauce makes for a really interesting combination. The Sriracha sauce gives it a spicy kick while the chipotle chile powder lends for a really smoky taste with some added heat. The cilantro and lime cools things off a bit it gives the corn a really light and summery vibe -- essentially this is the perfect side dish for any summer cookout.


4 Ears of Corn, shucked and split into halves
Extra-Virgin Olive Oil
Garlic Powder
Sea Salt
1/3 cup Mayonnaise
1 tablespoon Sriracha Sauce
Bunch of Cilantro, roughly chopped
Chipotle Chili Powder
3 limes, sliced into wedges


In a small bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine.

Preheat your grill on high. 

Drizzle your corn with olive oil, roll corn around to make sure they're covered in oil.  Sprinkle all over with garlic powder and sea salt, again roll the corn around to make sure it's covered in all the goodness.

Grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.

As soon as the corn comes off the grill, while it's still smokin hot slather it with the Sriracha-mayo mixture. Sprinkle with cilantro, chili powder and a bit of sea salt. Roll all the corn cobs around in the mixture to get it all evenly coated, and serve with slices of lime so guests can squeeze more juice as they like.

So messy and so delicious… but it's so worth it!

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