Seriously. Addicted. To. This. Corn. It’s next level. There is nothing better than sweet, fresh corn on the cob. Corn is one of my favorite vegetables, up there with potatoes and ketchup! I love smelling the nuttiness of hot corn off the grill on a hot summer day. This corn gets brushed with my jerk-spiced mayo, and then I make it rain toasted coconut! Whoa, I told you, next level!!
Son of a Southern Chef: Cook with Soul
by Lazarus Lynch
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread the coconut flakes in an even layer over the prepared baking sheet and bake for 6 to 8 minutes, until lightly golden brown. Set aside.
Heat a grill to medium-high or heat a grill pan over medium-high heat. Brush the grill grates or pan with oil. Brush the corn with oil and grill, rotating occasionally, until slightly charred on all sides, 10 to 12 minutes total.
Fill a wide, shallow dish with the toasted coconut flakes and cilantro.
In a bowl, mix together the mayonnaise, lime juice, and jerk rub. Brush the cooked corn with the mayonnaise mixture and roll in the coconut mixture to coat all over.
Serve right away with lime wedges.
Jerk Dry Rub
Makes 1 cup
Total Time: 5 minutes
In a small bowl, mix together the all-spice, salt, mustard powder, garlic, sugars, cayenne, chili powder, red pepper flakes, cilantro, thyme, and pepper. Store in an airtight container or mason jar in a cool, dry place for up to 1 month.
For best results, marinate your food with the dry rub for at least 2 hours before cooking.
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Reprinted from Son of a Southern Chef: Cook with Soul by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch, Photography by Anisha Sisodia.