Grilled Corn with Lime, Chilli & Creamy Dill Sauce
This grilled corn recipe is all about bold flavour and easy sharing. The corn is charred until smoky and tender, then slathered in a creamy sauce and finished with a hit of fresh chilli. Perfect as a side or a standalone dinner, it’s a simple dish that delivers big on freshness, texture and zing.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
- 4 corn cobs, husks pulled back and silk removed
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ cup thick Greek yoghurt
- 1 tbsp mayonnaise
- Finely grated zest of 1 lime
- 1 ½ tbsp lime juice
- 3 tbsp fresh dill, finely chopped
- 1 green chilli, thinly sliced
- ½ tsp chilli flakes
How do I make it?
- Brush the corn cobs all over with olive oil and season with salt and pepper.
- Heat a grill pan over medium-high heat. Cook the corn, turning regularly for 12-15 minutes or until lightly charred all over and tender.
- While the corn is cooking, combine yoghurt, mayonnaise, lime zest, lime juice and 1 tbsp dill in a small bowl. Stir until smooth.
- Spread the creamy sauce over corn cobs and top with sliced green chilli, chilli flakes and remaining dill. Serve immediately with extra lime wedges on the side.
