There is always that one dish that stands out each year for me, and I have felt that this one was it!
I dream of food probably on a nightly basis, and when I woke up that one morning all I could taste was delicious grilled corn on the cob with all the flavors to hit the right spots, or shall I say the taste that has sweet, savory, spicy, sour and a smoky flavor packed all in one satisfactory bite.
I must say, that I love Mexican grilled corn on the cob, even if I didn’t grow up eating it this way, you really learn to love and appreciate certain foods that your surroundings come to offer you
However, I wanted to bring the taste of the world simultaneously. So I made kinda fusion corn that blends all the flavors beautifully together. This corn has the delicious influence of Mexico, Thailand, and Italy.
I used as a topping: Olive oil based mayonnaise, together with Sriracha sauce, chipotle powder, all mixed with an aromatic zing that zest of lime gives you and of course, citrusy lime juice.
It is a fabulous mix, indeed. Then, I sprinkled corn with grated Parmesan cheese and garnished with Italian flat leaf parsley and added a little more Lime zest. The balance of flavors was simply incredible!
Grilled Corn on the Cob with Husks
with Mayo-Sriracha Sauce
- 6 Corns -or use as many as you want
- Water for soaking the corn
- 1/2 cup Olive Oil Mayo read NOTES*
- 1/2 tbsp. Sriracha
- 1/4 tsp. Chipotle powder or chili powder
- Lime zest from 1/2 medium lime
- Lime Juice from 1 lime
- Grated Parmesan Cheese
- Chipotle powder
- Chopped Parsley or Cilantro, or chives/scallions
- Serve with lime wedges
- Preheat well-oiled charcoal or gas grill to medium-high. Use whatever grill you have. I used a charcoal grill. Also, I grease the grate with hickory smoked bacon, instead of oil. It makes a huge difference when you grill. (If you do not eat bacon, use chicken skin or oil).
- Take few husks off the corn, leaving maybe 2-3 layers. Fill the pot with water/or big enough dish and soak the corn for 15 minutes. This will keep the corn moist enough through the grilling.
- Make the sauce, by mixing everything together. Cover it, and place in the fridge until ready to be used.
- Cook corn with husks for 15 minutes, turning every 5-7 minutes, so it cooks/OR steams evenly on parts under the husk. Remove from the grill, peel back the husk and return the corn to mark and lightly char the corn on all sides, turning as needed for 5 more minutes. I like mine chard, so I cooked mine longer.
- Brush the sauce on the corn. You can dip the whole corn in the cheese, or sprinkle one side and use cheese as needed, as well as the sauce. Garnish with parsley (or cilantro/scallions/chives), little lime zest and serve it with lime veggies, cheese, and sauce.
If you do not eat mayo made with eggs, you can try Eggless mayo such as “Just Mayo, ” which I tried and it tastes fantastic, or Nasoya Vegan-Nayonaise (I didn’t try that one though, if you did, please let us know how it tastes). You CAN make this without the husk. I’d boil the corn in salted water just for a minute or two, before placing it on the grill grate. If you don’t have lime, you can certainly use lemons. As I said, you can use cilantro or chives or scallions instead of the parsley. I made more sauce because it is spicy and delicious, and so good to brush more as you’re eating. It stores well in the lidded container and you can keep it in the fridge for a few days. I loved dipping my chicken strips in the sauce, too.