Peruvian-Style Grilled Street Corn

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There’s nothing corny about this week’s #SundaySupper – we’ve got over 35 Summer Corn Recipes coming out of our ears! Add some South American flavor to basic grilled corn on the cob by adding fresh and spicy Aji sauce and crumbly, salty cheese to make this super simple Peruvian-Style Grilled Street Corn.

Peruvian-Style Grilled Street Corn

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Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

When I was a kid, the only veggie I would eat was corn. Well, I thought the only veggie I would eat was corn except that corn isn’t even a veggie. And most of the time, it was corn straight out of the can and heated on the stove. When summer came and Jersey corn was tasting amazing, I’d eat corn on the cob as long as it was slathered with butter and sprinkled with salt.

My palette has expanded over the years, and many more vegetables are a daily part of my life, but one thing remains the same – I am a corn on the cob purist. Sure I like corn chowder and corn pudding and I’ve even cut the corn off the cob to saute it or put it in grilled cheese. But when it comes to eating it straight from the cob, I’ve remained true to the simplicity of boiling and buttering.

Sure I’ve seen it grilled and covered with sauces and cheeses and even wrapped in bacon, but when I was living in New Jersey which, to me, is basically the corn capital of the world, I never wanted to mess with perfection. Maybe I’ve finally succumbed to seeing street corn recipes all over Pinterest. Or possibly it’s just that Maryland corn does not meet my exacting standards, so I am now more willing to add other flavors and ingredients. But let’s say I’m pretty glad I stopped being so stubborn and gave in…

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

Peruvian-Style Grilled Street Corn is a fun and easy way to kick up basic corn on the cob. Grilling the corn gives it that lovely bit of char, then you add the Peruvian staple known as Aji sauce to give it a little fresh and spicy flavor. A sprinkling of queso fresco or cotija cheese may be a little more authentic, but these cheeses can be a bit more expensive and harder to find. So if you can’t find or don’t want to buy one of those cheeses, crumbled feta also works perfectly for that bit of salty punch. There’s a lot going on here, but it all balances perfectly – crispy, creamy, rich, and fresh, all playing off of each other. It’s definitely a great way to add something new to the same old barbecue menu.

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

Then check out all of the recipes for corn galore at the bottom of this post, as well as this week’s host Ellen from Family Around the Table!

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

What’s your favorite way to eat corn on the cob?

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Peruvian-Style Grilled Street Corn

Corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe.
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 6

Ingredients

For the corn

  • 6 ears corn on the cob
  • olive oil
  • Aji sauce see below
  • 1/4 cup queso fresco, cotija cheese, or feta cheese

For the Aji sauce:

  • 2 jalapenos roughly chopped (ribs and seeds removed unless you want it extra spicy)
  • 1 cup packed fresh cilantro including the leaves and stems
  • 1 clove garlic roughly chopped
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon freshly squeezed lime juice
  • 2 Tablespoons olive oil
  • cup plain Greek yogurt
  • Salt and pepper to taste

Instructions

For the corn:

  • Preheat your grill to medium. Shuck corn, either peeling back the husks and leaving them attached, or removing completely.
  • Brush corn with a little olive oil and place on the grill for about 10-12 minutes, turning frequently until cooked and slightly charred.
  • Remove from the grill, drizzle with Aji sauce, and top with cheese.

For the Aji sauce:

  • Combine the ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.

Notes

Aji sauce slightly adapted from Food Done Light.
Nutrition Facts
Peruvian-Style Grilled Street Corn
Amount Per Serving (1 ear)
Calories 146 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 4mg1%
Sodium 58mg2%
Potassium 275mg8%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin A 440IU9%
Vitamin C 13.3mg16%
Calcium 47mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy this Peruvian-Style Grilled Street Corn recipe!

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

Here’s some more corny recipes from me…

Bobby-Flay-Corn-2.jpgBacon Corn Avocado Grilled Cheese 2 titleChicken Corn Chowder 2 title

And I hope you are all ears for these #SundaySupper corn recipes…

Appetizer

Breakfast

Salad

Main Dish

Side Dish

Dessert

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

Peruvian-Style Grilled Street Corn - corn on the cob slathered with fresh and spicy Aji sauce and cheese is an easy summer side dish recipe! Gluten free | cupcakesandkalechips.com

11 Comments
  1. Claudia

    I don’t know who told you that was a Peruvian dish, because I’m Peruvian and I’ve never heard of this before in my life. Maybe you should research a bit, because the only way we eat corn is with queso fresco.

    1. That’s actually why I called it Peruvian-style, and not Peruvian. I just thought the Aji sauce would be great for a Peruvian-inspired spin on the classic Mexican street corn. Sorry if you were offended. I actually love authentic Perivuan cuisine, which is why I wanted to try the same flavors in a new way.

  2. I haven’t played with dressing up corn on the cob yet, either. But when you’re used to Midwestern corn there’s not much you want to do to it! (I’ve not experienced Jersey corn.) Now that I’m in Cali the corn just doesn’t have that much flavor… I’ll have to try this Peruvian version.

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