Grilled Corn with Sriracha Mayo
After years of cooking corn, I found a foolproof method that is incredibly easy, unique and simply delicious.
Moving around a lot has created an opportunity to try new things and to incorporate different flavors & methods then I had tried before. Take corn on the cob for example. For most of my early years, I remember hanging out in the kitchen, shucking fresh corn with my mom and/or grandma and then adding the cobs to a pot of boiling, salted water. I use to love watching the corn go from a pale yellow to a vibrant hue which signaled they were ready to be devoured. I sure loved corn this way, especially with a big ‘ol slab of butter.
After moving to Maryland, a friend of mine cooked their corn on the grill and their special little twist, created the best Grilled Corn on the Cob I had ever tasted (Sorry MOM!). This is now my favorite way to make corn, especially when adding a little Sriracha for heat.
Lets Get Grilling
Instead of throwing the corn into a pot of boiling water (where the nutrients escape) or directly on the grill (which can lead to under or over cooking), we’re going to steam the corn directly in its husks and allow all the delicious flavors to remain in tact.
We do this by first soaking the cobs. First, pull back the top portion of the husks and remove those little hairs. This will help lessen the chance of them catching on fire while on the grill. Then throw all the corn into a deep bowl or sink and cover with water and let them soak.
Throw it all on the grill. Pretty easy huh?
You’re still going to want to turn the corn often enough so they don’t burn, but you don’t have to hover, which is why I love this method.
Although the outside will be a little charred, the inside will be grilled to perfection.
Of course, if you get distracted for a moment or two (like I did), there may be a few that end up blackened on the inside, but it adds character and flavor, so don’t fret!
Grilled Corn Recipe
How do you like to “dress up” your corn? Have you tried it with a Sriracha drizzle or do you stick with traditional butter and salt? Do you dive in and eat your corn on the cob or are you more “proper” and cut the kernels off so nothing gets stuck on your teeth?
Can’t wait to read your responses below….
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