Corn on the cob straight from the grill, slightly charred and slathered in spicy and tangy togarashi-lime mayo! This side dish will blow everyone away at your next BBQ!
Grilled corn on the cob is one of my all-time favorite summer treats! This recipe is an Asian inspired twist on Mexican street corn! Grilled, sweet corn on the cob brushed with tangy togarashi-lime mayo!
You may have seen a little jar of togarashi on the table the last time you went to eat ramen; it’s a Japanese spice blend made up of chili pepper, black and white sesame seeds, ground ginger, ground orange peel, and nori. The exact ingredients can vary from between brands. I love it because it’s not crazy spicy and also has a slight kick of citrusy flavor from dried citrus peel.
What to serve with grilled corn:
- Juicy Turkey Burgers with Zucchini and Feta
- Grilled Swordfish Kebabs
- Couscous Salad with Feta
- Green Panzanella with Avocado and Snap Peas
- Burrata Salad with Prosciutto and Snap Peas
- Halibut Burgers with Spicy Mayo
Grilled Corn with Togarashi-Lime Mayo
- 4 ears corn
- 1/2 c mayonaise
- 1 tbsp togarashi
- 1 lime juice and zest
- Preheat a grill or cast iron pan on high heat. Pull back the husk from the corn and remove the silk. Place the corn on the grill or in the cast iron pan and cook for 5-8 minutes rotating occasionally until it's slightly charred on all sides. Remove from the heat and set aside.
- In a small bowl whisk together the mayo, togarashi, juice, and zest of one lime and a big pinch of salt. Brush the mayo mixture onto the grilled corn. Serve with extra lime wedges.