If I had to choose just one recipe to represent this summer so far… this sriracha-spiked street corn would be it. Mainly because I can’t stop making (and eating) it: for lunches, dinners, happy hours, and our Memorial Day BBQ, where I made a solemn promise to several guests that I’d share the recipe on the blog. So here it is in all it’s ridiculously simple glory. Don’t be alarmed by the fact that a fair amount of mayonnaise is involved, and don’t, I repeat do not, substitute yogurt as some healthy-minded cooks (me) might be tempted to do. And did I mention that it’s highly addictive? Consider this your fair warning…
Sriracha-Spiked Street Corn
- 4 ears of corn, shucked and split in half to form 8 pieces
- extra-virgin olive oil
- garlic salt
- 1/3 cup mayonnaise (I prefer classic Hellmann’s)
- 1 tablespoon sriracha sauce
- a bunch of cilantro, roughly chopped
- a couple tablespoons chili powder
- 3 limes, each cut into 6 slices
- course flake salt, like Maldon
- In a small plate, pour a bit of olive oil and roll the corn in it to evenly coat. Sprinkle all over with garlic salt.
- Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.
- In a small bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine.
- When the corn comes off the grill, slather it with the mayonnaise mixture, than sprinkle with cilantro, chili powder and a sprinkle of coarse 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.
- Embrace the messiness… I promise, it’s worth it.
*photo by Chelsea Fullerton