Sweet corn is coated in a jerk-inspired sauce that combines the lively heat of traditional jerk chiles and spices with the sweetness and smokiness of grilled corn. Any extra sauce that doesn’t nestle between the kernels is equally delicious slathered over grilled meat, seafood and vegetables.
Jerk Corn on the Cob Recipe
Sweet corn is coated in a jerk-inspired sauce that combines the lively heat of traditional jerk chiles and spices with the sweetness and smokiness of grilled corn. Any extra sauce that doesn’t nestle between the kernels is equally delicious slathered over grilled meat, seafood and vegetables.
Ingredients
Red Chile Jerk Sauce
- 1/4 cup avocado oil
- 1/4 cup coconut aminos or tamari
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves or 1/2 tablespoon dried
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon allspice berries
- 2 dried or fresh bay leaves
- 1 moderately spicy fresh red chile such as Fresno, stemmed
- 1 scallion trimmed and roughly chopped
- 1 large clove garlic peeled
- 1 small shallot roughly chopped
- 1/2 Scotch bonnet or habanero pepper stemmed
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced
- 1/4 nutmeg grated or 1/8 teaspoon powdered
- 3/4 tablespoon kosher salt
- 1 lime zested and juiced
Corn
- 6 ears fresh corn husked
- 1 tablespoon avocado oil for grilling plus more for grill
- 1 tablespoon extra-virgin olive oil
- Cilantro sprigs for garnish (optional)
Instructions
- To prepare sauce: Combine oil, coconut aminos (or tamari), brown sugar, thyme, peppercorns, allspice, bay leaves, red chile, scallion, garlic, shallot, Scotch bonnet (or habanero), ginger, nutmeg, salt, lime zest and lime juice in a blender; blend until completely smooth, about 1 minute.
- To prepare corn: Heat a clean grill to medium-high heat; rub grates with avocado oil. Rub corn ears lightly with 1 tablespoon avocado oil. Place the corn on the grill; cook, turning occasionally, until the kernels are golden brown and charred on each side, about 5 minutes. Brush the corn with the jerk sauce and continue cooking, flipping and glazing twice more, until the kernels are tender, juicy and lightly charred black and golden brown all over, about 5 minutes more. (Refrigerate the remaining sauce for another use.) Move to a platter and drizzle with olive oil. Garnish with cilantro, if desired.
Notes
Refrigerate sauce (Step 1) in an airtight container for up to 5 days.
