Grilled Picnic Corn
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Butter (melted)1 tbsp
Cilantro1 clove
Garlic (minced)2 tsps
Chile (powder)1 tsp
Salt2 cup
Mayonnaise1 cup
Lime Juice (fresh)3 cup
Grated Romano CheeseDirections:
1
Preheat an outdoor grill to medium-high heat
2
Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil
3
Brush the corn with melted butter or olive oil
4
Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill
5
Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes
6
Flip the corn and broil for an additional 10 minutes
7
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice
8
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese
9
If desired, return the corn to the grill or broiler for just a few minutes
10
Serve warm with lime wedges