Perfectly grilled corn on the cob is juicy and pairs beautifully with a creamy vegan avocado-dill dressing. An easy, impressive recipe for summer barbecues.
This summer we didn’t grill as much as usual, but late August brought warm weather and a spontaneous weekday barbecue in our garden — it was lovely. While I often enjoy corn with butter and herbs, this time I served it with a tangy, creamy vegan avocado-dill dressing that elevated the sweet, smoky kernels. If you’re looking to make the most of the last days of summer—barbecues, bike rides, fishing, mushroom and berry picking—this corn recipe is a perfect side to bring along.
We grilled a lot of corn this week—enough that I used the leftovers the next day to make a rich vegan corn chowder. Grilled corn also works wonderfully in salads and tacos; it’s versatile and forgiving, so feel free to experiment.
How to Make Grilled Corn on the Cob
This method is simple and consistently delivers juicy, slightly charred corn.
- Remove the silk but keep the husks attached. Pull them back and tie them together so you can use the husk as a handle while grilling. If you prefer, braid the husks for a decorative touch. Make sure the tied husks hang off the grill to avoid burning them.
- No need to pre-soak or pre-cook the corn. Place the raw ears on a hot grill, brush lightly with olive oil, and turn every 2–3 minutes.
- Grill for about 15–18 minutes depending on your heat source. Light char marks are fine and add flavor—just avoid heavy charring. Test doneness by piercing a kernel with a fork; it should be tender and juicy.
- Top the hot corn with the creamy avocado-dill dressing and serve immediately.
How to Make Creamy Avocado-Dill Dressing
The dressing began as a dill chimichurri idea but evolved into a creamy, herb-forward sauce perfect for sweet grilled corn. It balances sweetness with tang and a hint of heat if you add jalapeño.
To prepare: combine roughly chopped dill and mint, a clove of garlic, apple cider vinegar, extra virgin olive oil, lemon juice, cumin, a ripe avocado, and half a jalapeño (optional). Blend until smooth in a food processor or blender, then season with salt and freshly ground black pepper to taste. Adjust the texture with a little more olive oil if needed. Drizzle generously over the grilled corn and sprinkle with extra chopped dill before serving.
Grilled Corn on the Cob with Creamy Avocado Dill Dressing
Ingredients
For the grilled corn on the cob:
- 4 ears corn
- 1 tablespoon extra virgin olive oil
For the creamy avocado-dill dressing:
- 30 g (about 1 oz) roughly chopped dill, plus more to serve
- 1 tablespoon roughly chopped mint
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 80 ml (⅓ cup) extra virgin olive oil
- 2 teaspoons lemon juice
- ½ teaspoon cumin
- 1 avocado, peeled and pitted
- ½ jalapeño pepper (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Remove the silk from the corn, leaving the husks attached. Pull the husks back and tie them together so you can use them as a handle. Position the tied husks so they hang off the grill to prevent burning.
- Place the raw ears on a hot grill, brush with a little olive oil, and turn every 2–3 minutes. Grill for about 15–18 minutes, watching for excessive charring. Test doneness by piercing a kernel with a fork.
- For the dressing, combine dill, mint, garlic, apple cider vinegar, olive oil, lemon juice, cumin, avocado, and jalapeño (if using). Blend until smooth. Season with salt and pepper and thin with more olive oil if needed.
- Drizzle the dressing over the hot grilled corn, sprinkle with extra chopped dill, and serve immediately. Enjoy!
Notes
Leftover grilled corn is excellent in vegan corn chowder, tacos, or a Mexican chopped salad. Store leftovers in the refrigerator for up to 3 days.
Equipment
Chef’s knife, blender or mini food processor, rubber spatula (optional).
Nutrition
Calories: 297 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 31 g | Fiber: 3 g | Vitamin A: 725 IU | Vitamin C: 15.1 mg
What’s your favorite way to prepare grilled corn on the cob? Leave a comment below!
Happy grilling!
Elena
