To chef Angelo Sosa, grilled corn is “the epitome of summer,” he tells PEOPLE. His version is just that – buttery and salted – but with an Asian twist, the Top Chef alum’s signature.
The recipe does call for Sriracha; If you can’t find it in your local grocery store, you can order it online at Amazon.com.
Grilled Corn with Coconut Flakes & Spicy Mayo
• 4 ears corn, shucked
• 4 Tbsp. unsalted butter
• 2 sprigs fresh thyme
• 1 cup mayonnaise
• 2 Tbsp. Sriracha
• 1½ tsp. kosher salt
• ¼ cup sweetened coconut flakes
1. Preheat grill to medium-high. While it’s warming up, add corn, butter and thyme to a pot of water over medium-high heat. Bring to a boil; reduce and simmer until corn is tender, about 10 minutes. Drain.
2. Meanwhile, in a bowl, whisk together mayonnaise, Sriracha and salt until smooth. In a skillet, toast coconut over medium heat, stirring, 3 to 5 minutes.
3. Grill corn, turning, until charred, about 10 minutes. Cover with spicy mayo and coconut.
Adapted from Sosa’s cookbook, Flavor Exposed, Kyle Books, 2012.