Grilled Picnic Corn

This kicked-up, grilled corn tastes great eaten right from the cob (stick a popsicle stick into one end for easier handling!) but it also makes a great salad. Simply cut the corn off the cob after you char it and then toss it with the other ingredients. Dovetailing Tip: Grill an additional 4 ears of corn to use in Grilled Corn and Tomato Salad on day 2.

Prep time:
Cook time:
Serving size: 5
Calories per serving: 386

8 ears corn, shucked
1/4 cup melted butter or olive oil
1 tablespoon cilantro
1 clove garlic, minced
2 teaspoons chile powder
1/2 teaspoon salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated Romano cheese
lime wedges, for garnish

Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.

Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.

While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.

Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.


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