Grilled Corn with Spicy Chili Mayo, Coconut, and Fish Sauce: The Ultimate Summer Side

A bold summer side that marries smokiness, sweet crunch, and a hit of savory depth.

By Medha deb

Created on Sep 20, 2025

A bold summer side that marries smokiness, sweet crunch, and a hit of savory depth.

Grilled Corn with Spicy Chili Mayo, Coconut, and Fish Sauce

Summer grilling is all about celebrating the ingredients of the season, and nothing embodies that more than grilled corn. When charred perfectly over the heat, corn on the cob transforms from sweet and juicy to smoky and complex. Up the ante by slathering it with a punchy spicy chili mayo, a scattering of toasted coconut, and a savory splash of fish sauce. The result: a riot of flavors you won’t soon forget. This next-level recipe is blazing its way into barbecue legend, thanks to its irresistible combination of sweetness, heat, crunch, richness, and umami.

Why This Recipe Works

Supercharged flavor: The spicy mayo penetrates each kernel, while coconut flakes and fish sauce add depth and balance.
Smoky-sweet perfection: Grilling brings out the natural sugars in the corn, which play off the rich chili and coconut toppings.
Easy prep for big occasions: Everything except for the final assembly can be prepped ahead—making this an unbeatable side for cookouts and gatherings.
Unique yet approachable: Even with bold flavors from fish sauce and chili, the dish balances familiar summery sweetness with intriguing new tastes.

Understanding the Building Blocks

The Foundation: Perfectly Grilled Corn

Nothing beats the taste of corn grilled over an open flame. Whether using charcoal, gas, or even a grill pan indoors, charring the corn caramelizes its sugars. Husk-on grilling steams the corn for juiciness, while husk-off yields smoky char and crisp kernels. For this recipe, grilling the corn without husks brings maximum flavor and texture contrast.

The Flavor Bomb: Spicy Chili Mayo

Inspired by Asian condiments and Mexican elote, the spicy chili mayo is where the magic happens. Mayonnaise forms a creamy base, with sriracha or your favorite chili sauce bringing heat, and a squeeze of lime brightening everything. You can dial the spicy mayo up or down for the crowd: use more chili for serious heat-lovers or stick with just a hint for a milder kick.

Sweet Coconut & Umami Fish Sauce

Toasted coconut flakes take this grilled corn to the next level, lending both crunch and subtle sweetness. Coconut also brings a tropical aroma that plays beautifully with the corn. A quick sprinkle of fish sauce—a traditional Southeast Asian ingredient—supplies savory depth and a burst of umami that ties everything together. Even those skeptical of fish sauce will be surprised at how it melts into the background, intensifying all the other flavors.

Ingredients

8 fresh corn cobs, husked and silk removed
3/4 cup mayonnaise (preferably full-fat)
2–3 tablespoons sriracha or other chili sauce (to taste)
1 lime (juice and zest)
3/4 cup unsweetened coconut flakes, lightly toasted
2 tablespoons coconut milk (optional, for extra richness)
2–3 teaspoons fish sauce (start with less, add more to taste)
1/2 cup finely chopped cilantro (for garnish)
1/2 teaspoon kosher salt, plus extra to taste
Neutral oil for brushing grill and corn (e.g., canola)
Lime wedges, for serving

Step-by-Step Instructions

1. Toast the Coconut Flakes

Preheat your oven to 350°F (175°C).
Spread the coconut flakes in a single layer on a baking sheet.
Toast for 4–7 minutes, stirring once, until golden brown and fragrant.
Let cool and set aside.

2. Make the Spicy Chili Mayo

In a medium bowl, whisk together mayonnaise, sriracha (or chili sauce), lime juice, and zest. Taste and adjust for spice and acidity.
If using, stir in coconut milk for a silkier, richer sauce.
Season with a pinch of salt.

3. Prepare and Grill the Corn

Preheat your grill to high heat and lightly oil the grates.
Brush each ear of corn lightly with oil. Place the corn directly on the grill.
Grill, turning occasionally, until corn is deeply charred in spots and heated through, about 10–12 minutes total. Rotate regularly to prevent burning.
If desired, you can brush on a little spicy mayo during the last few minutes of grilling for extra flavor.

4. Assemble the Corn

Transfer the grilled corn to a serving platter.
Slather each cob generously with spicy chili mayo while hot.
Sprinkle the toasted coconut flakes on top so they adhere to the sauce.
Drizzle each ear with a little fish sauce—don’t overdo it; a few drops on each cob is potent!
Scatter with chopped cilantro and a final dusting of lime zest if desired.
Serve immediately with extra lime wedges on the side.

Tips for Best Results

Toasting coconut: Keep a close eye on the coconut flakes—they go from golden to burnt quickly.
Customizing heat: Adjust the chili sauce in the mayo to match your preference. Smoked paprika can also add depth without more heat.
Serving warm: The toppings cling best when the corn is hot, so assemble just before serving.
Party prep: Mayo and coconut can be made hours in advance; grill corn and assemble last minute for perfect texture.
Fish sauce finesse: Use a light touch if you’re new to fish sauce—its flavor is assertive but addictive in small amounts.

Flavor Variations and Additions

Herbs: Try Thai basil, mint, or scallion greens in place of cilantro for a fresh spin.
Other chilies: Use gochujang (Korean chili paste) or sambal oelek for a different kind of heat.
Nuts and seeds: Top with chopped roasted peanuts or a sprinkle of sesame seeds for crunch.
Vegan version: Substitute vegan mayo and omit fish sauce, adding a dash of soy sauce or coconut aminos for savoriness.

Serving Suggestions: What to Eat With Grilled Corn

Grilled or roasted meats (pork chop, steak, or barbecue chicken)
Seafood (grilled shrimp, fish tacos, or ceviche)
Vibrant salads (mango salad, cilantro-lime slaw, or tomato-avocado salad)
Fresh summer drinks: Citrus cocktails, cold beer, or sparkling lemonade

Nutrition Notes

Per Serving (1 Cob with Toppings)	Approximate Values
Calories	240
Fat	14g
Carbohydrates	25g
Protein	4g
Sodium	490mg
Fiber	3g

Nutrition values are estimates and may vary based on ingredient choices.

Frequently Asked Questions (FAQs)

Q: Can I make this grilled corn recipe without fish sauce?

A: Yes. While fish sauce adds distinctive umami and complexity, you can leave it out, or use soy sauce or a vegan fish sauce alternative to taste.

Q: How can I toast the coconut flakes without an oven?

A: Toast coconut flakes in a dry skillet over medium heat, stirring often until golden brown—watch closely, as they toast quickly.

Q: Can I use canned corn or frozen corn for this recipe?

A: The recipe is best with fresh corn on the cob for texture and grilling, but frozen corn cobs can be used in a pinch; thaw and grill as directed. Canned kernels do not work well.

Q: How do I make this recipe less spicy?

A: Simply reduce or omit the chili sauce in the mayo; a mild sriracha or even a good paprika can provide flavor without significant heat.

Q: Is there a substitute for coconut flakes?

A: Try finely chopped toasted nuts, crispy fried shallots, or even panko breadcrumbs for an alternative crunchy topping.

Expert Tips for Perfect Grilled Corn

For smoky depth, try charring a few ears of corn inside their husks for a portion of the cooking time, then peel back and finish directly on the grill grates.
Want extra drama? Serve on a platter with extra spicy mayo drizzled over, a lime wedge on each cob, and a final finish of flaky sea salt.
Leftover grilled corn can be cut from the cob and tossed into salads, tacos, or grain bowls the next day.

Recipe Card: Grilled Corn with Spicy Chili Mayo, Coconut & Fish Sauce

Ingredients (Serves 8)

8 ears of corn, husked
3/4 cup mayonnaise
2–3 tbsp sriracha (to taste)
1 lime (juice + zest)
3/4 cup unsweetened coconut flakes, toasted
2 tbsp coconut milk (optional)
2–3 tsp fish sauce
1/2 cup chopped cilantro
Salt, oil, lime wedges

Instructions

Toast coconut flakes until golden brown; set aside.
Mix mayo, chili sauce, lime juice, zest, coconut milk, and salt in a bowl.
Grill corn over high heat, turning until charred and tender (10–12 min).
Slather corn with spicy mayo, sprinkle with coconut, drizzle with fish sauce, and top with cilantro.
Serve immediately with lime wedges.

Final Thoughts

Grilled corn with spicy chili mayo, coconut, and fish sauce is a daring marriage of textures and flavors, perfect for warm-weather feasts or whenever you crave something bold and deeply satisfying. Easy enough for weeknights but show-stopping at a party, this recipe will become your go-to for unforgettable summer sides.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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