Grilled Corn on the Cob with Smokey Chili Lime Mayo (Vegan)

For the smokey chili lime mayo:
Mix together everything but the cilantro and fresh corn on the cob in a medium bowl. Cover with plastic wrap and store in refrigerator until ready to use.

For the corn:
Remove husks and silk from fresh corn on the cob. No oil and salt needed.

Preheat your grill to medium-high heat. Then just place corn on hot grill and turn each a quarter turn every few minutes until there are nice grill marks all the way around each ear of corn. Remove corn from grill and place on a platter.

Add a chopstick (or corn holder) into the stem end (optional) and brush all sides with the Smokey Chili Lime Mayo. Lay all the corn in a row on the platter piling it as high as needed. Top with cilantro leaves. It really is a showstopper.

Tip: If you like that rustic but fancy look, leave some of the bottom husks attached, pull them back and twist them together and use as a handle. This looks beautiful but the downsides are it does take up more room on the grill and the twisted husks could catch on fire.

If you really want a handle and a mess free way to serve corn on the cob for a crowd, just use chop sticks you’ve collected from you Chinese takeout orders over the winter. They make a perfect handle for your guests.