Plain grilled corn is good. Grilled corn with mayonnaise, Parmesan, lime, and chili powder is better. Six ears of corn, husked, brushed with butter, and grilled over medium-high heat for ten to fifteen minutes until charred. Then brushed with a mixture of mayonnaise, grated Parmesan cheese, lime juice, and chili powder. Salted and served immediately. Pretty damn addictive.
The mayonnaise melts on the hot corn and creates a coating that the Parmesan and chili powder stick to. The lime juice sharpens every bite. Every ear is messy to eat and worth it. This is the corn you make when you want people to stop talking and start eating.
Tips for Making Grilled Corn with Lime and Parmesan
Grill the corn bare, no foil
Husk the corn and place it directly on the grates. Turn occasionally for ten to fifteen minutes. Direct heat chars the kernels and caramelises the sugars. 
Foil steams the corn. Bare grilling chars it. You want blackened spots and popping kernels, not steamed corn with grill marks on the husk.
Mix the topping and brush while the corn is hot
Combine the mayonnaise, Parmesan, lime juice, and chili powder in a bowl. Brush it onto the corn the moment it comes off the grill.
The heat from the corn melts the mayonnaise into a thin, even coating. Cold corn does not absorb the topping the same way.
Grilled Corn on the Cob with Lime and Parmesan
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Enjoy a delightful combination of creamy, crunchy, and cheesy flavors with this grilled corn on the cob, enhanced with a zesty lime and parmesan topping.
Ingredients
- 6 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt to taste
- Butter for grilling
Instructions
- Preheat the grill to medium-high heat.
- Brush the corn with butter and place on the grill.
- Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through.
- In a small bowl, mix mayonnaise, Parmesan cheese, lime juice, and chili powder.
- Once the corn is grilled, brush the mayonnaise mixture over each ear.
- Sprinkle with salt to taste and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
Frequently Asked Questions
Can I use Mexican crema instead of mayonnaise?
Yes. Crema is thinner and tangier. It makes the coating lighter. Mayonnaise is richer and clings better to the kernels. Both work.
How much chili powder?
One teaspoon for six ears of corn is mild. Increase to two teaspoons or add cayenne for more heat. The Parmesan and lime balance the spice.
Can I cut the corn off the cob first?
You can, but the experience changes. Eating it on the cob with the topping dripping is the point. If you must, grill on the cob and cut the kernels off after topping.
