- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 533
- Total Fat
- 42 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 33 mg
- Sodium
- 559 mg
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 533
- Total Fat
- 42 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 33 mg
- Sodium
- 559 mg
Ingredients
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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.
Cook’s Note
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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