Grilled Corn with Sriracha-Lime-Honey Mayo
This is a delightful riff on elote, the traditional Mexican street corn that is grilled in the husk, then the husk is peeled back to serve as a handle of sorts, and the corn is slathered in a creamy, chili-lime sauce and rolled in salty cheese. But elote is kind of a lot of work and this wonderful variation has the same great flavors but happens to be a lot less labor-intensive than true elote.
You start with however many ears of sweet corn you want – the freshest you can get – preferably organic and non-GMO. This is the time of year when you can get great sweet corn fresh from a farmer near you so there’s no reason not to.
Husk the ears and rub them with olive oil and toss them on the grill for a few minutes, turning regularly to get an even, light char on all sides.
Then it’s time to make the sauce. Get out the mayonnaise, sriracha, lime and honey.
Zest that lime. Then juice it.
Mix in the mayo, sriracha, honey and a pinch of salt and stir until smooth. Then slather it all over the corn. Don’t be shy.
Then sprinkle cheese all over it!
Take a bite. The creamy mayo, zesty lime, sweet honey, spicy sriracha and salty cheese take the sweet, slightly nutty, lightly charred, juicy corn kernels to a whole new level.
For a vegan option, substitute your favorite vegan mayonnaise and omit the cheese. If you have any sriracha lime honey mayo leftover it’s great as a dipping sauce.
Mexican-ish Grilled Corn with Sriracha, Lime, Honey Mayonnaise
* 4 ears of sweet corn, husked
* 2 tsps olive oil
* 1/2 cup mayonnaise
* A generous squirt of sriracha – probably around 1 tsp but taste the sauce and add more if you like things spicier
* Zest & juice of one organic lime
* 1 tsp honey
* Sea salt & freshly ground black pepper to taste
* 1/2 cup grated cotija cheese (though you can also use grated Parmesan or Romano if you can’t find cotija)
1. Preheat and clean your grill. You want a medium heat. While it’s heating, rub the ears of corn with olive oil, then sprinkle with sea salt and freshly ground black pepper.
2. Place the ears on the grill and cook, turning with tongs every 2 minutes or so, to ensure even cooking on all sides, until lightly browned. Remove from the grill and mix up your sauce by combining the mayo, sriracha, honey, lime juice and zest and salt and pepper. Take a taste and adjust, as needed, until you’re happy with the flavors.
3. Slather the corn with the sriracha mayonnaise then sprinkle it all over with the grated cheese before serving.
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