Smoky Grilled Corn with Tangy Alabama White Sauce

Introduction

There is a distinct magic that happens when sweet summer corn meets the searing heat of a grill. The sugars caramelize, the kernels pop with juice, and the smoky char adds a depth that boiling simply cannot replicate. However, when you pair that smoky sweetness with the legendary tang of Alabama White Sauce, you transform a standard backyard side dish into a Southern culinary masterpiece. Unlike the thick, molasses-based red sauces most people associate with barbecue, Alabama White Sauce is a mayonnaise-based wonder—creamy, peppery, and sharp with vinegar and horseradish.

This recipe utilizes the Arteflame grill to achieve that perfect, even roast on the corn while simultaneously preparing a sauce that cuts right through the richness. Whether you are hosting a large cookout or just looking for a new way to enjoy seasonal produce, this combination of textures and flavors is unforgettable. It is rustic, messy in the best way possible, and incredibly addictive.

Ingredients

For the Corn

• 6-8 ears of fresh corn on the cob, shucked and cleaned
• 2 tbsp unsalted butter (melted) or olive oil
• Salt and freshly ground black pepper to taste

For the Alabama White Sauce

• 1 cup mayonnaise (high quality)
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp prepared horseradish (add more for extra kick)
• 1 tsp garlic powder
• 1 tsp fresh lemon juice
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

Step 1: Prepare the Alabama White Sauce

1. In a medium mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and prepared horseradish.
2. Whisk the mixture vigorously until smooth and creamy.
3. Stir in the lemon juice, garlic powder, cayenne pepper, salt, and black pepper.
4. Taste the sauce; adjust the horseradish or cayenne if you prefer a spicier kick.
5. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together perfectly.

Step 2: Prep and Season the Corn

1. Preheat your Arteflame grill or flat-top griddle to medium-high heat. You want the surface hot enough to sear but not so hot that it burns the kernels instantly.
2. Brush each ear of shucked corn generously with melted butter or olive oil.
3. Season all sides of the corn with a light dusting of salt and pepper.

Step 3: Grill the Corn

1. Place the corn directly onto the flat cooktop surface of the grill.
2. Roast the corn for about 10 to 12 minutes, turning frequently with tongs.
3. You are looking for a golden-yellow color with spots of dark brown char scattered across the kernels. The corn should be tender but still have a crisp snap.

Step 4: Plating and Serving

1. Remove the corn from the grill and place it on a serving platter.
2. While the corn is still hot, generously brush or drizzle the chilled Alabama White Sauce over the ears.
3. Serve immediately with extra sauce on the side for dipping.

Tips

To get the absolute best results from this recipe, patience with your sauce is key. While you can eat it immediately after mixing, Alabama White Sauce changes dramatically after sitting in the refrigerator. Giving it that 30-minute to one-hour resting period allows the horseradish and cayenne to bloom into the mayonnaise, smoothing out the sharp acid of the vinegar. If you make it the day before, it tastes even better.

When grilling the corn on an Arteflame or flat top, utilize the different heat zones. Start the corn closer to the center fire to get that rapid char and beautiful color, then roll them toward the outer, cooler edge of the cooktop to finish cooking through without burning. This ensures the inside is steamed and tender while the outside remains smoky and crisp. Always use fresh corn in husks rather than pre-packaged options for maximum sweetness.

Variations

While the classic recipe is a crowd-pleaser, there are several ways to tweak this dish to suit different palates or dietary needs. The neutral base of the corn and the creamy nature of the sauce make it a perfect canvas for experimentation. You can lean into a more Mexican-fusion vibe or add earthy herbs to ground the flavor profile. Here are a few creative twists to try at your next barbecue:

• Alabama Street Corn: After drizzling the white sauce, sprinkle with crumbled cotija cheese and chopped cilantro.
• Smoky Chipotle: Add a teaspoon of minced chipotle in adobo to the sauce for a smoky, deep heat.
• Sweet Heat: Whisk a tablespoon of honey or maple syrup into the white sauce to counterbalance the vinegar tang.
• Herbed White Sauce: Stir in fresh chopped dill and chives for a ranch-style twist that kids often love.
• Garlic Lover's Dream: Roast garlic cloves on the grill, mash them into a paste, and whisk them into the sauce instead of using powder.

Best pairings

Alabama White Sauce was originally invented to pair with smoked chicken, and that remains its spiritual soulmate. Serving this grilled corn alongside a whole spatchcocked chicken or smoked wings creates a cohesive flavor profile where the tangy sauce cuts through the fatty, savory poultry. However, the versatility of this dish extends far beyond just chicken.

Because the sauce is acid-forward and creamy, it works exceptionally well with rich, heavy cuts of meat. Try serving this corn next to a slow-smoked beef brisket or sticky pork ribs. The vinegar in the sauce acts as a palate cleanser between bites of heavy meat. For a vegetarian spread, pair this with grilled portobello mushrooms and a crisp, vinegar-based coleslaw. Beverage-wise, an icy cold lager or a glass of sweet tea complements the Southern roots of this dish perfectly.

Conclusion

Grilled corn is a summer staple, but dressing it in Alabama White Sauce elevates it from a standard side dish to a memorable culinary event. The interplay between the hot, charred sweetness of the corn and the cool, tangy creaminess of the sauce is a texture and flavor combination that keeps guests coming back for seconds. It is a simple preparation that delivers complex results, embodying the true spirit of outdoor cooking.

Whether you are a seasoned pitmaster or just firing up the grill for a weekend family dinner, this recipe is foolproof and deeply satisfying. It brings a taste of the Deep South to your backyard, proving that sometimes the best barbecue secrets aren't red, sticky, or sweet—they are white, tangy, and unapologetically bold. Give this recipe a try, and it might just replace butter as your go-to corn topping forever.