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.
Garlicky Yogurt Sauce
2 cloves garlic, minced
2 tablespoons lemon juice
- 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.
- 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.
- Meanwhile, mix yogurt, minced garlic, lemon juice and wakame seaweed flakes. Add salt and pepper to taste.
- 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.