Grilled Picnic Corn

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 5 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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.

Grilled Corn Serving Variations:

Smaller Portions For A Party: Cut each corn on the cob in half creating double the amount of servings.

Elotes Corn Salad: After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro.

Easier To Handle: Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.

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4

Newest Ratings and Reviews

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  • on September 25, 2012

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    after trying this recipe I never ate so much corn in the summer, I even had family members that would only eat one then they had this recipe and then there was no corn left. It was even good reheated in the microwave ...awsome I didn't use olive oil at all I just mixed all the ingredients together except the cheese,,, and just brushed it on the corn as it was cooking and added the cheese when I put it on the platter. just as good...........

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  • on June 09, 2012

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    I tried this and it was a hit. we people over for a barbeque and they seemed to enjoy it. Sometimes corn seems a little plain. so, i felt less guilty about serving it during summer. esp after someone else had the weekend before. I was wondering if the olive oil was really a must? Couldn't you just use canola oil? and the Ramano cheese? Why not just use motzerella might work just as well ? meh suppose I could try it...

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  • on June 28, 2011

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    Awesome taste! I added chile-garlic sauce to the sauce and it was really good!!

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