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grilled southwestern corn on the cob

Serves 8
This is simply the best corn ever—I love how charred it gets on the grill. But if you don’t have a grill, you can boil the corn in water for 3 minutes, then add the toppings. If you like it spicy, add a pinch of cayenne at the end.

  • 2 tablespoons olive oil, plus additional for the grill
  • 8 ears fresh corn on the cob, shucked and cleaned
  • ½ cup mayonnaise
  • Salt
  • ½ cup grated Parmesan cheese
  • Fresh cilantro leaves, for garnish

Preheat your grill and brush it with oil. Brush each ear of corn with oil and grill for approximately
5 minutes, turning occasionally, until the ears are slightly charred.

Remove the corn from the grill and spread mayo on each ear. Season lightly with salt, then sprinkle with the Parmesan cheese, turning the ears to coat. Garnish with fresh cilantro leaves.

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