Grilled Mexican-Style Corn

This zesty recipe takes corn to a whole new level!

May 9, 2012

Serves: 4
Prep: 10 min
Cook: 10 min
Total: 20 min


  • 4 ears of corn, husked
  • 1 tsp salt
  • 2 tbsp mayonnaise
  • juice of 1 lime
  • 1/2 tbsp chili powder
  • finely grated Parmesan

1. Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil. Add the corn and salt. Boil for 5 to 7 minutes, until the corn until slightly tender, but not cooked all the way through. Drain the corn and transfer to the grill; lightly char the kernels.

2. Mix the mayonnaise and lime juice. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.

Nutritional Facts per serving
Calories 211.2 cal
Fat 9 g
Saturated Fat 2 g
Cholesterol 3.6 mg
Sodium 658.1 mg
Carbohydrates 27.5 g
Total Sugars 10.3 g
Dietary Fiber 7.4 g
Protein 5.7 g

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