Grilling season is coming to and end here, but I wanted to share one of my favorites with you before moving on to all things fall.
Living in the Midwest, we get a lot of good veggies here in the summer. I’ve talked about tomatoes endlessly, but one of my other favorites is corn on the cob. This time of year, it’s sugary sweet, easy to find, and easy to cook, especially on the grill.
Grilled corn is often just thrown on the grill and eaten with salt and butter around here. Don’t get me wrong, it’s delicious that way, but with a little bit more effort you can make it even better, which is what I’m going to show you how to do today.
It starts with Ava Jane’s Kitchen Avocado Oil, and ends with Colima Sea Salt. The oil is fragrant and delicious, and has a high smoke point that takes well to grilling, while the crunchy, coarse salt brings out the sweetness of the corn beautifully.
In between, we’ll make a bright and spicy sauce that enhances the sweetness of the corn and makes this the best summer side dish ever.
There are a couple ways you can grill your corn. My method involves removing the husk and grilling the kernels themselves until they are lightly charred, because that brings out the sweetness even more. You can grill it in the husk if you want, but that lacks the smoky flavor you get from putting the kernels directly over the fire.
The sauce comes together in a pinch, and requires only a few ingredients, but gives big flavor impact. Put some of this alongside your corn at your next barbecue and watch it disappear!
