Mmhmm… It sounds delicious and IT IS delicious. It was my first time having grilled corn and I can tell you that there is so much more flavor to corn when it is grilled.
Corn on the cob is such a budget friendly side dish and can be used in many ways. I have always heard of Mexican street corn and that recipe is what I had intended to make but then came across this ‘better-for-my-picky-eater’ recipe and rolled with it.
Grilled Cheesy Roasted Garlic Corn On The Cob.
1 head garlic
1/2 cup mayonnaise
1 Tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
6 ears corn on the cob, husks removed
3/4 cup grated Parmesan cheese
Chili powder, for garnish
Slice the top off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened.
I love roasting garlic. It smells good. It’s easy. And it’s delicious.
Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Mash the cloves with a fork then stir in the mayonnaise, lime juice, salt and pepper. Set the mixture in the fridge. Some store bought mayo can be very limey already ( atleast to me) – use the lime to your discretion.
Grill corn for about 10-15 minutes ( monitor closely ) on heat about 400 degrees.
Let corn cool a bit then spread the corn on all sides with the roasted garlic mayo then sprinkle each cob with Parmesan cheese and a sprinkle with chili powder. Serve immediately.