Give your corn on the cob a bit of a twist! Garlic powder, paprika, cayenne pepper, and lime juice make this side extra special.
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5 ears of My Dad’s Sweet Corn, husks removed
2 tbsp. Olive Oil
Salt and pepper to taste
1/4 cup mayonnaise
1/2 cup parmesan cheese, finely grated
2 tbsp. garlic powder
3 tbsp. paprika
1 tbsp. cayenne pepper
5 lime wedges
Preheat the grill on medium heat. In the meantime, coat corn cobs with olive oil and evenly sprinkle salt and pepper for taste.
Once preheated, place the corn on the grill and cook for 12-15 minutes turning every 5 minutes or so. When finished, the corn should be lightly browned or blackened just enough for the kernels to be cooked (this will be uneven, that’s the way it’s supposed to be!).
Cover each piece in the mayonnaise (as you would butter with regular corn on the cob), then sprinkle parmesan cheese, garlic powder, paprika and cayenne pepper. Serve with lime wedges and squeeze the juice over the corn before eating for an extra flavor blast.
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