This quick summer side dish is a great way to mix things up with your corn on the cob! Just slather on a spicy Asian sauce and grill em’ up!
Sometimes I have those “aha!” moments where I realize I’ve been doing something the long way or the hard way for far too long and am only just now realizing that I could have been doing it a smarter or more efficient way and I think, how on earth did I not think of this before!? You know how corn on the cob always gets stuck in your teeth? When I married my husband we had corn on the cob one Sunday and he grabbed a steak knife and sliced off all of the kernels. I was like woah, whaaaaaat are you doing?? He said he cuts it off so it doesn’t get stuck in his teeth. Genius!
And that’s the story of how I decided to marry my husband.
Just joshin’! That’s obviously just one of the really important reasons why I married him. Now, you have probably been cutting the corn off of your cob for years. Orrr, you’ve been like me, trying to pick the bits of corn out of your teeth at the dinner table without drawing large amounts of attention to yourself. Or packing floss in your pocket. You can never be too prepared on a first date. First impressions, they’re a big deal.
Most of the time I still eat it straight off the cob because who doesn’t love holding that corn up to your face and going back and forth like a typewriter – chomp chomp chomp chomp chomp DING! (sliiiiide back to the left) But when we’re at my in laws or something like that, I’ll cut it off. Either way I love corn on the cob and it just screams summer to me. And this corn, oh my. SO. GOOD. A quick sauce makes this whole side dish take about 15 minutes total and you just can’t beat that. And the flavors. Ohhhhh the flavors. A little sweet and a little spicy, and then the char flavors from the grill…. I can’t get enough!
Next BBQ. Make this.
- 4-6 ears of corn, husked
- 2 tablespoons mayo
- 4 tablespoons greek yogurt (may sub sour cream)
- 1 teaspoon dijon mustard
- 1 teaspoon sriracha sauce (a spicy Asian chili garlic sauce that can be found in the Asian section at most grocery stores)
- 2 tablespoons honey
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon salt
- Whisk together all sauce ingredients.
- Place corn on the grill and cook over medium-high heat 6-10 minutes, turning throughout until cooked on all sides and corn begins to char.
- Remove corn from grill, brush with sauce. Serve immediately. Drizzle with extra sriracha sauce if you like it really spicy!