THE LATEST FROM THREE FARMERS

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 

 

Medium pot 

Grill, or broiler, preheated to high

 

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 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 

 

  1. 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 

 

  1. 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 

 

  1. Add corn to the preheated grill and brush with some of the Camelina oil sauce. Grill corn and brush with sauce until corn is lightly blackened on all sides. Serve immediately drizzle with a little more of the sauce, or allow to cool completely, cover and refrigerate for up to 3 days