Chili Lime Corn
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
6 -8
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Course
Side Dish
Chili Lime Corn
Description
The preparation starts with making a chile lime sauce by blending avocado mayonnaise, olive oil, fresh cilantro, lime juice, a serrano chile for mild heat, and a touch of garlic and onion powder with sea salt. This sauce is creamy, zesty, and herbaceous with a subtle kick from the chile. The corn ears, cleaned and prepared by pulling back the husks and removing silks, are grilled over direct heat until evenly charred and tender, typically about 8 minutes with rotation.
After grilling, the corn is brushed liberally with the chile lime sauce to coat each kernel thoroughly. Additional fresh cilantro is sprinkled on top for color and fresh flavor. For those desiring extra saltiness and spice, crumbled feta cheese and a pinch of chili powder can be added, enhancing the overall complexity and contrast of the dish.
This preparation works well as a standalone side for barbecues or casual meals, delivering bright, smoky, creamy, and spicy elements in every bite. The note includes a vegan adaptation by substituting the mayonnaise with a plant-based alternative, maintaining the sauce's creamy texture.
Ingredients
Chile Lime Sauce:
- ¼ cup mayonnaise Sir Kensington’s brand, with avocado oil
- 1 tablespoon olive oil
- ¼ cup cilantro with stems, more for garnish, chopped
- 1 tablespoon lime juice plus extra slices for serving, fresh
- ⅓ serrano chile more, to taste
- pinch garlic powder
- pinch onion powder
- salt sea salt
for the corn:
- 4 to 6 corn ears, fresh
- feta cheese optional
- pinch chile powder optional
Instructions
- In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
- Preheat the grill and clean the corn, pulling back the husks and removing the silks. Grill for about 8 minutes, rotating until char marks form on all sides. Remove from the grill and brush liberally with the sauce and remaining cilantro. Top with feta cheese and pinches of chile powder, if using. Serve with extra lime slices on the side.
Notes
- Substitute Sir Kensington's Fabanaise for mayonnaise to make this sauce vegan while keeping creamy texture.
User Reviews
Overall Rating
5
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