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!