Stuffed zucchini boats
Weeknight · 15 hr
Searching
evergreen
Kosher Market
Smoky grilled corn on the cob brushed with creamy sriracha mayo, delivering a balance of sweet, spicy, and rich flavors. The grill adds a light char, while the sauce brings heat and creaminess in every bite.
By Evergreen Kitchen
Prep Corn: Thaw corn slightly (or run under warm water for a few minutes) Pat dry if you can
Grill corn: Brush all cobs lightly with oil (about 2 tbsp total) Grill over medium-high heat for 12–18 minutes. Turn every few minutes until lightly charred and cooked through.
Make sriracha mayo: Mix in a bowl: ½ cup mayo, 2–3 tbsp sriracha, 1 tsp vinegar (optional) Stir until smooth and creamy.
Serve: Brush or drizzle sauce over hot corn. Or serve as a dipping sauce on the side.
