Corn on the Cob with Curry Mayonnaise and Chile Salt

Serving Size: 10
Total Time:


  • 1 Thai chile, stemmed
  • 1.5 Tbsp finely chopped cilantro, plus more for garnish
  • 2 medium garlic cloves, minced
  • 1 tsp ground tumeric
  • 1 tsp sambal oelek
  • 1 Tbsp Asian fish sauce
  • 1.5 Tbsp fresh lime juice
  • 1 Tbsp curry powder
  • 1 cup mayonnaise
  • Kosher salt
  • 2 tsp finely grated lime zest
  • 1 tsp finely grated lemon zest
  • ears of corn


  1. In a food processor, combine the Thai chile with the lemon zest, 1 teaspoon of the lime zest and 1/4 cup of salt and pulse until the chile is finely chopped and incorporated. Transfer the chile-lime salt to a bowl.
  2. In a medium bowl, whisk the mayonnaise with the curry powder, lime juice, fish sauce, sambal oelek, turmeric, garlic, the 1 1/2 tablespoons of cilantro and the remaining 1 teaspoon of lime zest.
  3. Peel back the corn husks, keeping them attached. Discard the silk. Fold the husks back over the corn and tie the tops with kitchen string. Transfer the corn to a very large bowl, cover with water and let soak for 10 minutes. Remove the corn from the water and blot dry.
  4. Light a grill. Grill the corn in the husks over high heat, turning, until the kernels are crisp-tender, about 15 minutes. Let cool slightly, then carefully remove the husks and transfer the corn to a platter. Spread the curry mayonnaise all over the corn, sprinkle with the chile-lime salt and chopped cilantro and serve.

MAKE AHEAD: The chile-lime salt can be stored in an airtight container for 1 week. The curry mayonnaise can be refrigerated in an airtight container for up to 5 days.

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Recipe Credit: Bill Kim
Photo Credit: John Kemick