Grilled Corn with Jerk Mayo and Coconut

This wonderfully charred Jamaican-style grilled corn is rolled in shredded coconut. It’s one of the most popular dishes on the menu at Miss Lily’s in New York City.

  • Total Time:
  • Servings: 8


  • 1 Scotch bonnet chile, stemmed and seeded
  • 6 scallions, chopped
  • 1/2 medium onion, chopped
  • 2 garlic cloves
  • 2 1/4 teaspoons thyme leaves
  • 10 whole allspice berries
  • 1 1/2 teaspoons kosher salt
  • 1 cup mayonnaise
  • 8 ears of corn, shucked
  • 1 cup sweetened shredded coconut
  • 2 limes, quartered

How to make this recipe

  1. Light a grill or heat a grill pan. In a food processor, combine the chile, scallions, onion, garlic, thyme, allspice and salt and puree until smooth. Whisk 
1/2 cup of this fresh jerk sauce into the mayonnaise; reserve the rest for another use.

  2. Grill the corn over moderate heat until lightly charred, 12 to 15 minutes. Spread the jerk mayo all over the corn; transfer to a platter. Shower the corn with the coconut and serve with lime wedges.

Contributed By Photo Paul Costello Published December 2015

Related Video

More Videos
How to Make Creamy Riced Potatoes

1050430 recipes/grilled-corn-jerk-mayo-and-coconut 2015-11-12T21:01:12+00:00 Adam Schop 8||fast|vegetarian|side-dishes|fall december-2015 recipes,grilled-corn-jerk-mayo-and-coconut 1050430

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5