The natural sweetness of corn is delectable on its own but it’s sometimes fun to dress it up and offer something a little different at grill o’clock. This is a tart and refreshing green sauce made with fresh tomatillos and creamy avocado. It’s absolutely delicious! Ready in 20 minutes from start to finish.
Brooklyn is not cool.
Wait… let me rephrase that.
Brooklyn is awesome but it does get out of control hot in the summer and this week has been no exception. Our little air conditioner has been working overtime trying to keep us and our furry kitty cool. When wearing shorts becomes the rule and not the exception, I start to crave foods that are often associated with ballparks and cookouts.
Corn on the cob is one of those foods I love cooking with when it’s sweltering hot because it only takes 6 minutes to boil. And while I absolutely love to eat it bare, I also like to have fun with seasonings. This corn on the cob recipe is a fun and delicious way to celebrate the summer and its colorful nature.
Grilled corn on the cob is a special thing indeed.
The natural sweetness of the corn kernels plays so well with a little sear from a charcoal grill – or, in this case, the grill pan. I’m a huge fan of Mexican grilled corn on the cob (elote), and really wanted to make something that would mimic those deep flavors, yet be on the healthier side.
Choosing a tart and refreshing tomatillo sauce adds a fragrant punch, with a creamy and cooling counterpoint brought by the inclusion of fresh lime juice and avocado.
A rough chop and a spin in the food processor for the dressing ingredients took only three minutes, freeing me up to really make sure the corn was perfectly grilled. Extra virgin olive oil and a sprinkle of salt and pepper made the perfect base to brush on to the corn ears before grilling.
Then it was on to the grill pan, where the magic happened because we don’t have a grill. For those of you who do, I envy you!
When making this grilled corn on the cob recipe, remember to turn the corn ears somewhat frequently. It’s a pretty fine line between smoky charred goodness and utterly obliterated carbon. It took about 13 minutes in the grill pan to get my desired level of char, and the kernels were cooked through perfectly!
The chips add a crunchy layer to the dish and negate the need to use finishing salt. I guess it isn’t possible to have too many corny ingredients in one dish!
Whether you’re grilling out in the park on a lazy summer day, or cooking dinner at home for family, your kids (and the adults) will be asking for seconds and thirds of this grilled corn on the cob with tomatillo dressing. Just remember to have plenty of napkins on hand!
Other healthy, delicious summertime recipes:
- Watermelon, Strawberry and Tomatillo Salad
- Healthier Hawaiian Macaroni Salad
- Japanese Caprese Salad
- Summer Rainbow Salad
- Strawberry Detox Water
Did you like this Grilled Corn on the Cob with Tomatillo Dressing Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintGrilled Corn on the Cob with Tomatillo Dressing
What do tart tomatillos, crunchy tortilla chips and char grilled sweet-corn all have in common? This summery, super easy and delicious Grilled Corn on the Cob with Tomatillo Dressing Recipe! Ready in 20 minutes, start to finish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 ears of corn 1x
- Category: Side dish
- Method: Grilling
- Cuisine: American
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ears sweet corn on the cob (husk and silk removed)
- 5–10 tortilla chips (crumbled for topping)
- salt and pepper (to taste)
Tomatillo dressing
- 1 tablespoon white onion (chopped)
- 2 small tomatillos (husk removed, roughly chopped)
- 1 jalapeno (sliced, seeds removed, or Thai chili)
- 1/4 avocado (peeled, pitted and chopped)
- 1/4 cup cilantro leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- salt and pepper (to taste)
Instructions
- Place all ingredients for the tomatillo dressing in a blender or food processor. Blend until smooth and set aside.
- In a bowl mix olive oil, salt and pepper and brush ears of corn with the mixture evenly.
- Place ears of corn in a grill pan over medium high heat and cook for 12-15 minutes, turning the ears frequently, until charred.
- Transfer grilled corn on the cob to a plate and spoon the tomatillo dressing on top.
- Top with crushed tortilla chips and serve immediately.
Notes
This Grilled Corn on the Cob Recipe is:
Very high in vitamin B6
No cholesterol
Nutrition
- Serving Size: 1 corn ear with sauce
- Calories: 347
- Sugar: 5.6 g
- Sodium: 33.9 mg
- Fat: 30.4 g
- Saturated Fat: 4 g
- Carbohydrates: 20.2 g
- Fiber: 2.3 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: recipe, appetizer, barbecue, vegetarian, vegan
