Last weekend, I noticed an abundance of fresh corn at our local outdoor market and that can only mean one thing—summer has arrived! And this spicy grilled corn on the cob recipe from Calicutts Spice Co. is one you can easily enjoy any day of the week, or proudly serve at your next summer party.
Hand-harvested, solar-evaporated Pacific Ocean Sea Salt is paired with freshly ground toasted Cayenne Chile and Sweet Paprika, to create a topping with plenty of sharp flavorful heat.
Fire Salt Spice (for sprinkling)
Ears of Corn (4, husked and cleaned)
Mayonnaise (1/2 cup)
Sour Cream (cup)
Parmesan Cheese (cup)
Mix mayonnaise and sour cream together, and set aside.
Grill corn until done and slightly charred, turning every so often.
Once fully cooked, slather mixture on corn, then sprinkle with cheese and spice on all sides.
Cooking light, or want to make it vegan? Simply grill the corn and sprinkle with the Spiced Fire Salt for a spicy, yet delicate heat with fruity notes.
What's your favorite way to season grilled corn? Share in the comments below.
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