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Grilled Corn on the Cob with Tomatillo Dressing

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  • 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


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.


  • 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)


  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.


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


  • Serving Size: 1 corn ear with sauce
  • Calories: 347
  • Sugar: 5.6 g
  • Sodium: 33.9 mg
  • Fat: 30.4 g
  • Saturated Fat: 4 g
  • Carbohydrates: 20.2 g
  • Fiber: 2.3 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg
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