Grilled Corn on the Cob with Creamy Avocado Dill Dressing

Perfectly grilled corn on the cob stays juicy and pairs beautifully with a creamy vegan avocado dill dressing. An easy, impressive side for summer barbecues.

This summer I didn’t grill as often as I hoped—weather and timing weren’t always on my side. At the end of August we finally managed a weekday barbecue in the garden, and it was exactly the kind of relaxed, tasty evening I love. Grilled corn on the cob is one of my favorite barbecue sides. This time I served it with a creamy, tangy avocado dill dressing that made the sweet, smoky kernels sing. If you love bright herb flavors and silky avocado, this combination is a must-try for the last warm days of the season.

I often cook extra corn when I grill, because leftover kernels are so useful. A few ideas: add them to a Mexican chopped salad, stir into a chowder, fold into tacos, or make a bright corn and black bean salad. Leftover grilled corn keeps well in the fridge for a couple of days and can be transformed into several satisfying dishes.

How to Make Grilled Corn on the Cob

This method is simple and yields reliably juicy corn every time. Start by removing the silk but leaving the husks attached. Pull the husks back and tie or fold them together so they form a handle—some people even braid them for a nicer grip. The husk makes it easy to turn the ears on the grill, but be careful to keep the tied husk portion hanging off the hottest part of the grate so it doesn’t burn.

I don’t pre-soak or boil the ears. Place the raw cobs on a hot grill, brush lightly with extra virgin olive oil, and rotate them every 2–3 minutes so they char evenly. Depending on your grill’s heat, the corn will usually be done in about 15–18 minutes. A few charred spots are fine and add flavor—just avoid heavy burning. Test doneness by piercing a kernel with a fork; it should be tender and juicy.

When the corn is ready, brush or drizzle with the creamy avocado dill dressing (recipe below) and sprinkle a little extra chopped dill over the top for freshness. Serve immediately while hot.

How to Make Creamy Avocado Dill Dressing

This creamy herb dressing started as an idea for a dill chimichurri, but I wanted a smoother, richer texture, so I developed it into a creamy dressing. The base is bright fresh herbs and garlic, balanced with lemon and apple cider vinegar, then blended with ripe avocado and olive oil so the result is silky and light.

The dressing offers a pleasant contrast to the corn’s sweetness: herbs and acidity lift the flavor, avocado gives body, and a touch of cumin adds warmth. To make it, combine roughly chopped dill, a little chopped mint, one garlic clove, apple cider vinegar, extra virgin olive oil, lemon juice, ground cumin, a ripe avocado, and, if you like heat, half a jalapeño (seeds removed). Blend until smooth, then season with salt and freshly ground black pepper to taste. Adjust texture by adding a bit more olive oil or a splash of water if needed.

Drizzle the dressing generously over the hot grilled corn, garnish with extra chopped dill, and serve. The dressing also works well as a dip for roasted vegetables, a sauce for bowls, or mixed into grain salads.