Sriracha-Lime Grilled Corn

Nothing tastes as much like summer as garden-fresh corn. While we’re more than happy to pick, shuck, and munch straight from stalks, this week we spiced it up. Here’s a quick and easy recipe for zesty grilled corn.


  • 4 ears of garden-fresh corn from your Seedsheet
  • 1 T sriracha (adjust depending on your prefered heat level)
  • 1/2 cup mayonnaise
  • 1 pinch of garlic powder
  • 1 pinch of salt
  • 1 cup queso fresco/cotija cheese (this will be crumbly
  • 1 handful chopped fresh cilantro from your herb garden
  • 1 lime, sliced into wedges


  1. Preheat grill to medium-high heat.
  2. Peel back husk (leave these attached) to remove all silk from each ear of corn. Re-cover corn with husk and place right on the grill to cook for about 20 minutes. Rotate occasionally when charred in spots.
  3. Mix mayo, Sriracha, garlic powder, and salt.
  4. Remove corn from grill and let cool for 5 minutes on a small baking sheet or platter.
  5. Once cool enough to hold, peel back husks to make a "handle" and brush kernels with the Sriracha aioli.
  6. Sprinkle crumbled cojita cheese & cilantro on top.
  7. Squeeze fresh lime wedges over each ear of corn.
  8. Enjoy immediately. Share if you must.

Other Options:

  • Try cutting mayonnaise with Greek yogurt for a low-fat, high-protein treat.
  • If you’re not a cilantro fan, grab some fresh parsley or chives from your garden instead!

A photo posted by Seedsheet (@seedsheet) on