December 16, 2021 2 min read

If there's one side dish you had to make for Christmas lunch, this is it! Our spicy take on grilled corn is brushed with Dibble Chipotle Mayo and topped with a homemade herb butter, jalapenos, spring onions and fried garlic. This is a must-have for your festive gathering. Happy cooking!

Prep Time15 minutes

Cook Time 25 minutes

Serves 2-4

Difficulty Easy


Herb Butter

  • 2 Tbsp Vegan Butter
  • 2 Garlic Cloves, minced
  • 2 Tbsp Fresh Coriander, finely sliced
  • 1/4 Lime Wedge, juiced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper

Grilled Corn

  • 1 Tbsp Olive Oil
  • 5 Corn Cobbettes
  • 2L Water (for soaking)
  • 1/3 Cup Water
  • 1 Tbsp Dibble Chipotle Mayo

To Serve

  • 1 Small Jalapeno, thinly sliced
  • 2 Tbsp Spring Onions, thinly sliced
  • 1 Tbsp Fried Garlic 


Herb Butter

  1. In a small bowl, add the butter, garlic, coriander, lime juice, salt, pepper and mix together thoroughly. Cover the bowl and keep it chilled in the refrigerator.

Grilled Corn

  1. In a large mixing bowl, add 2L of water, corn cobbettes and let it soak for 10 minutes. 
  2. In a large skillet on high heat, add the oil, corn and grill for 15 minutes, rotating the corn occasionally, until charred.
  3. Carefully at the 1/3 Cup of water into the middle of the pan and let the corn steam for 5 minutes.
  4. Using a pair of tongs, pick up each corn cobbette and thoroughly brush the surface with Dibble Chipotle Mayo. Grilled for a final 5 minutes, rotating the corn occasionally.

To Serve

  1. Place the corn on a serving plate and top each cobbette with 1 tsp herb butter.
  2. Top with jalapeno, spring onions and fried garlic.
  3. Enjoy!

    Watch our founder Vuong make this recipe here!