Grilled Street Corn with Coriander-Chili Salt & Garlic Crema
Grilled Street Corn with Coriander-Chili Salt & Garlic Crema
Sweet, smoky corn blistered over a hot grill, rolled in a warm, citrusy coriander-chili salt, and finished with a cool lime-garlic crema. It's messy in the best way, and it disappears from the table faster than the burgers.
What You'll Need
Freshly toasted coriander is the secret here. Its lemony, floral warmth balances the chili and the char.
Coriander-Chili Salt
- 1 tbsp Organic Coriander Seeds
- 2 tsp Organic Red Chili Powder
- 1 tsp Organic Garlic Granules
- 1/2 tsp Organic Onion Powder
- 1/2 tsp Organic Black Peppercorns, freshly ground
- 1 tsp Fine Ground Himalayan Pink Salt
Corn & Garlic Crema
- 6 ears fresh sweet corn, husks on
- 2 tbsp Organic Coconut Oil, melted
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 2 limes, zested and juiced
- 1/2 tsp Organic Garlic Granules
- 3/4 cup crumbled cotija or feta
- 1/4 cup chopped fresh cilantro
- Organic Red Chili Flakes (optional, for extra heat)
Step by Step
Toast and grind the coriander
Toast the coriander seeds in a dry skillet over medium heat for about 2 minutes, shaking often, until fragrant. Cool briefly, then grind to a coarse powder. Stir in the chili powder, garlic granules, onion powder, black pepper and salt.
Make the garlic crema
Whisk together the mayonnaise, sour cream, lime zest, the juice of 1 lime and 1/2 tsp garlic granules. Set aside so the granules soften and bloom while the grill heats.
Heat the grill, prep the corn
Heat a grill to medium-high, about 450°F. Peel back the husks, remove the silk, and fold the husks back around each ear. For deeper char, strip them off completely.
Grill until blistered
Grill for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are bright gold with deep brown spots. Charred edges are where the flavor is.
Oil and season while hot
Brush the hot corn lightly with melted coconut oil. Roll or sprinkle each ear generously with the coriander-chili salt. The oil helps the spices cling and adds a subtle, sweet richness.
Finish and serve
Spread each ear with garlic crema, roll in crumbled cheese, and scatter with cilantro. Finish with a squeeze of lime and a pinch of chili flakes if you want more heat. Serve with extra lime wedges.
Double the coriander-chili salt and keep it in a jar. It's great on roasted potatoes, grilled chicken and fresh-cut cucumbers all summer. Grind the coriander fresh each time you make a batch, since the aroma fades quickly once it's ground.
The Spices Behind the Corn
Common Questions
Can I make this without a grill?
Yes. Broil the shucked corn on a rimmed sheet pan about 5 inches from the heat for 10 to 12 minutes, turning often. A hot cast-iron skillet also gives good charring.
Should I grill the corn in the husk or without it?
In the husk, the corn steams a little and stays juicy with light char. Without the husk, you get more blistering and smokier flavor. Both work, so pick based on the char you like.
Can I make the coriander-chili salt ahead?
Yes. Store it in an airtight jar away from heat and light for up to a month. For the best aroma, toast and grind the coriander just before mixing.
How do I make it dairy-free?
Use a plant-based mayonnaise and coconut yogurt in the crema, and skip the cheese. A little extra salt and lime brings back the tang.
How can I make it milder for kids?
Cut the red chili powder to 1/2 teaspoon and leave out the chili flakes. The toasted coriander and garlic still give plenty of flavor.
