Grilled Picnic Corn

Total Time:
30 min
10 min
20 min

5 servings

  • 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
  • Grilled Corn Serving Variations, follows
  • 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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