Serves 4-6 | 15 min

Ingredients for Sriracha Corn

4 ears of corn, husked
2 tablespoons mayo (or make your own, page 210)
1 tablespoon sriracha sauce
1 to 2 limes
2 scallions

Directions for Sriracha Corn

  1. Light the grill (pages 16–19). Place the corn on the hot zone for 10 minutes, or until softened and nicely charred, using tongs to roll the ears back and forth to the medium and cool zones as needed so you can control how quickly they color, then transfer to a board.
  2. Mix the mayo and sriracha, then finely grate in the zest of 1 lime and squeeze in the juice to make a dressing. Trim and thinly slice the scallions.
  3. Slice the corn off the cobs and mix with the dressing. Season to perfection, tweak with more lime juice if needed, then scatter on the scallions. Great as part of a bigger spread, paired with a grilled steak, or with my Chicken &chorizo skewers (page 60) or Paprika pulled pork (page 178).

Excerpted from Grill by Jamie Oliver published by Appetite © Jamie Oliver Enterprises Limited (2026 Grill). Recipe photography: © David Loftus, 2026. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.