What do tart tomatillos, crunchy tortilla chips and char grilled sweet-corn all have in common? This summery, super easy and delicious Grilled Corn on the Cob with Tomatillo Dressing Recipe! Ready in 20 minutes, start to finish.

Grilled Corn On The Cob With Tomatillo Dressing - A tart, sweet and perfectly charred Grilled Corn on the Cob with Tomatillo Dressing Recipe, ready in 20 minutes, start to finish! Recipe, healthy, bbq, grilling, summer, vegetarian | pickledplum.com

Grilled Corn on the Cob with Tomatillo Dressing

Brooklyn is not cool. Wait… let me rephrase that. Brooklyn is awesome! But with temperatures this week mimicking the mercury readings one often associates with late July, our little AC has been in a constant battle to keep us and our fur ball kitty comfortable. When wearing shorts becomes the rule and not the exception, I start to crave foods you might associate with ballparks and cookouts. I guess I have the recent sunny humidity to thank for this charred grilled corn on the cob with tart tomatillo dressing jumping into my brain – and not leaving until I had made and devoured it.

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Grilled corn on the cob is a special thing indeed. The natural sweetness of the corn kernels plays so well with a little sear from a charcoal grill – or, in this case, the grill pan. I’m a huge fan of Mexican grilled corn on the cob (elote), and really wanted to make something that would mimic those deep flavors, yet be on the healthier side. Opting for a tart and zingy tomatillo dressing (instead of mayo and crema) adds a fragrant punch, with a creamy and cooling counterpoint brought by the inclusion of fresh lime juice and avocado.

avocado-and-onions tomatillos-in-blender tomatillo-sauce-blended

A rough chop and a spin in the food processor for the dressing ingredients took only three minutes, freeing me up to really make sure the corn was perfectly grilled. Extra virgin olive oil and a sprinkle of salt and pepper made the perfect base to brush on to the corn ears before grilling. Then it was on to the grill pan, where the magic happened. When making this grilled corn on the cob recipe, remember to turn the corn ears somewhat frequently. It’s a pretty fine line between smoky charred goodness and utterly obliterated carbon. It took about 13 minutes in the grill pan to get my desired level of char, and the kernels were cooked through perfectly!

corn-grilling Grilled Corn On The Cob With Tomatillo Dressing - A tart, sweet and perfectly charred Grilled Corn on the Cob with Tomatillo Dressing Recipe, ready in 20 minutes, start to finish! Recipe, healthy, bbq, grilling, summer, vegetarian | pickledplum.com

The stars of this dish are definitely the grilled corn on the cob topped with finger licking delicious tomatillo dressing. But, if there’s an unsung hero here, it has got to be the sprinkling of crumbled tortilla chips at the end, right before serving. The chips add a crunchy layer to the dish and negate the need to use finishing salt. I guess it isn’t possible to have too many corny ingredients in one dish! Whether you’re grilling out in the park on a lazy summer day, or cooking dinner at home for family, your kids (and the adults) will be asking for seconds and thirds of this grilled corn on the cob with tomatillo dressing. Just remember to have plenty of napkins on hand!

Other healthy, delicious summertime recipes:

Grilled Corn On The Cob With Tomatillo Dressing - A tart, sweet and perfectly charred Grilled Corn on the Cob with Tomatillo Dressing Recipe, ready in 20 minutes, start to finish! Recipe, healthy, bbq, grilling, summer, vegetarian | pickledplum.com Grilled Corn On The Cob With Tomatillo Dressing - A tart, sweet and perfectly charred Grilled Corn on the Cob with Tomatillo Dressing Recipe, ready in 20 minutes, start to finish! Recipe, healthy, bbq, grilling, summer, vegetarian | pickledplum.com Grilled Corn On The Cob With Tomatillo Dressing - A tart, sweet and perfectly charred Grilled Corn on the Cob with Tomatillo Dressing Recipe, ready in 20 minutes, start to finish! Recipe, healthy, bbq, grilling, summer, vegetarian | pickledplum.com

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Grilled Corn on the Cob with Tomatillo Dressing

What do tart tomatillos, crunchy tortilla chips and char grilled sweet-corn all have in common? This summery, super easy and delicious Grilled Corn on the Cob with Tomatillo Dressing Recipe! Ready in 20 minutes, start to finish.

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 ears of corn 1x
  • Category: Side dish
  • Method: Grilling
  • Cuisine: American
Scale

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 ears sweet corn on the cob (husk and silk removed)
  • 510 tortilla chips (crumbled for topping)
  • salt and pepper (to taste)

Tomatillo dressing

  • 1 tablespoon white onion (chopped)
  • 2 small tomatillos (husk removed, roughly chopped)
  • 1 jalapeno (sliced, seeds removed, or Thai chili)
  • 1/4 avocado (peeled, pitted and chopped)
  • 1/4 cup cilantro leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • salt and pepper (to taste)

Instructions

  1. Place all ingredients for the tomatillo dressing in a blender or food processor. Blend until smooth and set aside.
  2. In a bowl mix olive oil, salt and pepper and brush ears of corn with the mixture evenly.
  3. Place ears of corn in a grill pan over medium high heat and cook for 12-15 minutes, turning the ears frequently, until charred.
  4. Transfer grilled corn on the cob to a plate and spoon the tomatillo dressing on top.
  5. Top with crushed tortilla chips and serve immediately.

Notes

This Grilled Corn on the Cob Recipe is:
Very high in vitamin B6
No cholesterol

Keywords: recipe, appetizer, barbecue, vegetarian, vegan

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