I served this corn at a recent dinner party and it was *truly* called the best corn ever. The combination of sweet, mild chile powder, toasted garlic, and savory seaweed flakes in the Golden State Seasoning Salt creates a perfect blend for slightly carmelized, sweet corn.

The garlicky yogurt sauce is optional -- and honestly, hard to wait around for, so definitely prepare it ahead of time. The corn is perfectluy lovely (and vegan) on its own.


6 ears of corn, shucked
Extra virgin olive oil 
4-6 Tbsp golden state seasoning salt
4 scallions, thinly sliced
1 bunch cilantro, chopped

Garlicky Yogurt Sauce

16 ounces cold, plain yogurt (sour cream and vegan yogurt work too!)
2 cloves garlic, minced
2 tablespoons lemon juice
1tsp wakame seaweed flakes
Salt and pepper, to taste



  1. Prepare a grill for medium-high heat and lightly oil the grates. Brush the ears with olive oil. Rub the ears of corn with Golden State Seasoning Salt. 
  2. Place the corn on the grill and close the lid. Cook until the ears are beginning to char and caramelize, about 5 minutes. Turn the ears a quarter turn, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.   
  3. Meanwhile, mix yogurt, minced garlic, lemon juice and wakame seaweed flakes. Add salt and pepper to taste.
  4. Transfer the corn to a platter. Season with an extra pinch of Golden State Seasoning Salt. Sprinkle with the scallions and cilantro and serve with the garlicky yogurt sauce.