It’s something about the grill that brings out the best in the cob.
Great sides are a thing of beauty. Most times when I’m planning out a meal, I unintentionally focus on the main course. I’m not sure why. Maybe it’s because that’s where everyone who is eating will pay the most attention. Maybe because it’s assumed that it should be the centerpiece of the meal. That’s why it’s the main course. Not just a course.
The pressure is on to perform. That is unless there is no main course. A meal where all of the dishes are treated with equal status in the course of the meal. Small plate, tapas, mezze, you can put your own label on it. For me it’s a freeing of the scrutiny that the main course comes under.
Vegan chef/author John Schlimm knows about sides. His great new cookbook, Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ is loaded with amazing ones.
What happens when you put fresh sweet corn, lime and pepper flavored mayo and a BBQ grill together? Answer, a crowd pleasing side dish. And, here’s how to do it.
Grilled Corn on the Cob with Lime and Pepper Sauce
For the corn
2 tbsp. canola oil
¾ tsp. chili powder
¼ tsp. salt
4 ears fresh sweet corn
For the mayo
⅓ cup mayonnaise (the recipe calls for vegan. I used regular mayo)
3 Tbsp. cilantro or parsley chopped
1 tsp. garlic powder
¼ tsp. ground black pepper
¼ tsp. cayenne pepper
4 tsp. fresh squeezed lime juice
Shuck corn and remove silk. I cut my ears in two pieces. In a small bowl mix together the ingredients for the corn seasoning. Rub seasonings all over corn. I used a brush for this.
Heat your BBQ grill to medium heat. When hot, place corn on grill. Grill 2 minutes per side for a total of 8 minutes or until cooked though and light brown.
In a small bowl mix together mayo ingredients. When corn is cooked remove from grill and slather with mayo mixture. Make sure to coat the corn well. Again, I used a brush for this.
Check out this great grilled sweet corn. As you could imagine, it was a pretty big hit. I love elote. And, although this wasn’t the classic Mexican version. It was a pretty great variation on the theme.
We reviewed Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ a little while back. You can check that review out right here.
Recipe Adapted. Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ, Grilled Corn on the Cob with Lime and Pepper Sauce, John Schlimm. Da Capo Lifelong Books © 2012