I always look forward to Labour Day Weekend. Although I am sad summer is over, it's always fun to make the most of the last days of summer (and summer produce). No summer send off would be complete without a rockin' BBQ, followed by a long boozy night. At such an event there's no time for mediocrity, side-dishes included, and this corn brings the flavour!

This dish is a slightly unexpected pot-luck item, and offers a lighter, and gluten-free option for the more health-conscious party-goers. Putting mayo on corn instead of butter was a revelation I made earlier in the summer. It still adds the richness that butter would but there are so many more flavour options!

I went for a fresh and spicy mayo that is incredibly simple, but you could step it up another notch and make a chipotle mayo, or top with freshly grated parmesan cheese and cracked pepper for a cacio e pepe vibe.
Cut the cobs in half to make them less messy and more eater-friendly, and serve with a side of the remaining aioli, cause believe me you'll want extra.

Grilled Corn + Sriracha-Lime Aioli

serves 4-6

4-6 ears of corn

1/2 cup mayonnaise (reduced fat or regular)

juice of 1/2 lime

3/4 tsp Sriracha

chopped cilantro, optional

1. Set grill to high heat and allow to preheat for 10 minutes. Shuck and clean the corn, then place on grill and cook, turning occasionally until charred and tender, about 10 minutes.

2. Whisk together the mayonnaise, lime juice, and sriracha and drizzle over warm corn, and sprinkle with chopped cilantro if using. Serve immediately.