Daniela Modesto
Grilled Corn with Spicy Habanero Honey Mayo is a quick summertime side that’s perfect for any cook-out. Bonus: it can be made on a grill or grill pan.
PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
Ingredients
- 8 ears of corn (or however many you choose to make)
- 1-2 Tbsp olive oil for brushing corn
- 1/2 cup mayo
- 1/2 tsp chili powder
- 1/2 tsp habanero infused honey or regular and add some chili flakes to taste
- zest of one lime
- juice of 1/2 lime
- 1/4 tsp salt + extra
- 2 Tbsp cilantro, chopped
Instructions
- Preheat grill to medium.
- Brush or rub shucked corn with olive oil and sprinkle with a little salt to season.
- Grill corn for 20-25 minutes, turning it every 5 minutes, until slightly charred.
- Meanwhile combine mayo, habanero honey, chili powder, cilantro, honey, lime zest, juice and 1/4 tsp salt and add to a blender. You could mix it all by hand, but I find a blender does the job better.
- Finish by drizzling spicy habanero mayo over grilled corn. And if you wish, add cilantro and lime.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
