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Grilled Corn with Sriracha-Lime-Honey Mayo

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.

Sweet corn by Eve Fox, The Garden of Eating, copyright 2014

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.

Bi-color sweet corn by Eve Fox, The Garden of Eating, copyright 2014

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.

Grilled sweet corn by Eve Fox, The Garden of Eating, copyright 2014

Then it’s time to make the sauce. Get out the mayonnaise, sriracha, lime and honey.

Ingredients for sriracha, lime, honey mayonnaise sauce by Eve Fox, The Garden of Eating, copyright 2014

Zest that lime. Then juice it.

Cutting the lime by Eve Fox, The Garden of Eating, copyright 2014

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.

Slathering on the sriracha lime honey mayo by Eve Fox, The Garden of Eating, copyright 2014

Then sprinkle cheese all over it!

Sprinkling the corn ears with cheese by Eve Fox, The Garden of Eating, copyright 2014

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.

Mexicanish sweet corn by Eve Fox, The Garden of Eating, copyright 2014

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
Serves 4


* 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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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


+ add your own
7:09AM PST on Jan 15, 2015

Thanks for sharing

7:06AM PST on Jan 15, 2015

Thanks for sharing

10:09PM PDT on Sep 7, 2014


4:05PM PDT on Sep 7, 2014


3:59AM PDT on Sep 3, 2014

Thank you :)

9:15AM PDT on Aug 29, 2014

Thanks for sharing.

2:28AM PDT on Aug 28, 2014

Thanks for sharing

8:55PM PDT on Aug 26, 2014

Grilled corn is so good, I can't imagine putting anything on it.

3:55PM PDT on Aug 24, 2014

We leave it in the husk, soak it in a bucket/container of water for a short while with a few hickory chips. Toss it on the grill, peel and eat. Butter if you must but if it is in season fresh Non GMO corn that is really all you need because it is so tasty just grilled. You could add some seasoning I suppose if you felt the need to. The hickory chips flavor it so well.

3:00PM PDT on Aug 24, 2014

You can do this with just about any spice blend mixed with butter.

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