Perfectly Grilled Corn on the Cob is very juicy and pairs so well with creamy vegan avocado dill dressing. Easy and impressive recipe for your summer barbecue!

To be honest, this year we didn’t grill much. The weather wasn’t always good and when it was, we just weren’t prepared! Now, in the end of August, the situation (and the weather) has changed. We made a nice barbecue in our garden on a working day and it was absolutely lovely! As much as I like grilled corn on the cob with butter and herbs, this time it was exceptionally good with vegan creamy avocado dill dressing. Sweet smoky corn topped with slightly tangy dressing is what I was craving this summer. You also deserve to enjoy the last days of summer on the fullest! Making barbecue, spending time outside, going for a cycling tour, fishing, picking mushrooms and berries… That’s my plan for the last 5 days of summer.

Back to the grilled corn we made this week. It’s one of my favorite barbecue side dishes, so I like to make a lot of it, when I have a chance. One of my favorite corn recipes is vegan Mexican chopped salad, which is the most popular recipe on my blog at the moment! This time I had enough grilled corn to make an insanely delicious vegan chowder on the next day 😉 Recipe coming soon! Make sure to subscribe to my weekly newsletter.

How to Make Grilled Corn on the Cob

This recipe is really easy and the corn is always perfect!

I remove the silk and leave the husks on, pull them back and tie together just like you would tie your shoes. You can also braid them like hair if you feel like it 😉 That way you can use the husks as a handle, when you turn the corn on the grill. However, make sure the husks are hanging off the grill, otherwise they will burn quite fast.

I don’t pre-soak or pre-cook my corn. Just put it raw on a hot grill, grease it with a bit of olive oil and turn a bit every 2-3 minutes.

Depending on your grill, the corn is ready in about 15-18 minutes. Make sure it doesn’t burn. Although the burn marks here and there are totally fine.

Check the readiness by piercing kernels with a fork. Top with creamy avocado dill dressing (see below) and enjoy!

Alternatively, use the corn for this delicious Grilled Corn and Black Bean Salad with Zucchini, Grilled Zucchini and Corn Tacos, Chipotle Corn Salsa or Vegan Corn Chowder.

How to Make Creamy Avocado Dill Dressing

The idea of this dressing came from my intention to make dill chimichurri. However, I went far from it because I wanted my dressing to be creamy.

But the base is still dill chimichurri, to which avocado, agave syrup and cumin are added. It came out just perfect for this corn!

It balances its sweet taste with a tangy touch. To make the avocado dill dressing, combine roughly chopped dill, mint leaves, garlic, apple cider vinegar, salt, black pepper, extra virgin olive oil, lemon juice, cumin, avocado and jalapeno pepper (optional).

Blend it all with a food processor or blender. Adjust the consistency by adding olive oil. Drizzle the grilled corn on the cob with the dressing, sprinkle with chopped dill and serve! Alternatively, use this avocado dressing instead. Use green harissa paste if you like a spicy kick.