25 minutes
Grilled corn on the cob with a tangy lime mayo, fresh cilantro, Parmesan cheese, and a hint of spicy hot sauce.
Ears Of Corn, husked after boiling
each
Mayonnaise, combined with lime zest and juice
cups
Lime Zest, finely grated
teaspoons
tablespoons
to taste
to taste
Extra Virgin Olive Oil, drizzled before grilling
for drizzling
Fresh Cilantro, finely chopped
cups
Parmesan Cheese, freshly grated
cups
Mexican-Style Hot Sauce
for serving
1. Boil Corn
Bring a large pot of salted water to a boil. Add the corn in their husks and cook for about 5 minutes until tender. Remove the corn from water and husk them.
2. Prepare Lime Mayo
In a medium bowl, whisk together the mayonnaise, lime zest, fresh lime juice, a pinch of kosher salt, and freshly ground black pepper. The lime mayo can be refrigerated for up to three days if prepared ahead of time.
3. Grill Corn
Lightly drizzle the husked corn with extra-virgin olive oil and grill for about 5 minutes, turning occasionally until lightly charred.
4. Assemble and Serve
Spread the lime mayo over the grilled corn, sprinkle with cilantro and Parmesan cheese, and add a drizzle of Mexican-style hot sauce. Serve immediately.
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