Chili Lime Grilled Street Corn

Chili Lime Grilled Street Corn

by Doug McNish


This recipe is the perfect summer dish to serve as a side at a family gathering or backyard party.  You can easily make the sauce a day in advance and pull it out right before you start grilling the corn.

-Makes about 8 cobs of corn 



8 cobs of corn 

1-1/4 tsp fine sea salt, divided 

1/4 cup Dijon mustard

1/2 cup water

2 tbsp freshly squeezed lime juice 

1/2 cup Three Farmers Camelina Oil

1 tablespoon chili powder

1 teaspoon coconut sugar, or brown sugar 

1 garlic clove 

Pinch cayenne pepper 

Enough water to fill a medium pot half way 



Fill a medium pot halfway with water, add 1 teaspoon salt. Bring to a boil covered. Add corn cobs and cook until just soft, about 4 to 5 minutes. Remove from liquid and set aside to cool slightly, discard cooking liquid.

In a blender, combine mustard, water, lime juice, Camelina oil, chili powder, coconut sugar, remaining 1/4 teaspoon salt, garlic and cayenne. Blend until smooth and creamy. Transfer to heat proof container and set aside until ready to use.

Add corn to the preheated grill and brush with some Three Farmers Camelina Oil sauce.

Grill corn and brush with sauce until corn is lightly blackened on all sides. Serve immediately drizzle with a little more  sauce, or allow to cool completely, cover and refrigerate for up to 3 days. Enjoy!


Trace code in the back of the package

Find out what's inside

Trace the ingredients of your products:

Try 010800031 if you don't have a code. Get more info

Join our newsletter

Keep up to date and receive recipes, news and videos from us!

Subscribe today