Grilled Corn on the Cob Recipe
Grilled corn on the cob, smothered with garlic mayo and topped with bacon bits, fresh parsley and Parmesan cheese.
Grilled corn on the cob, smothered with garlic mayo and topped with bacon bits, fresh parsley and Parmesan cheese.
- Carbohydrate 0.13724125001565 g
- Cholesterol 2.45837499967383 mg
- Fat 0.89264499982135 g
- Fiber 0.0313499995470047 g
- Protein 0.990918749951888 g
- Saturated Fat 0.415225499994499 g
- Serving Size 1 1 Serving (4g)
- Sodium 348.939149991475 mg
- Sugar 0.105891250468645 g
- Trans Fat 0.082020999967643 g
- Calories 13 calories
Step-by-step
- Preheat the grill to medium heat, about 325-350F.
- In a medium size bowl, combine the mayo, the garlic, the cayenne pepper and the salt. Set aside.
- Peel back the husks on the cobs, remove all the silk, then fold the husks back into place. I find it easier to deal with the corn silk when it's not burning hot.
- Grill the corn in husks for about 30 minutes, giving each husk a quarter turn every 7-8 minutes, until the corn is soft and ready to eat.
- Carefully remove each cob from the grill, peel back the husks and return to the grill. Continue grilling for another 10 minutes, frequently turning, until the corn is nicely browned and caramelized.
- Remove the corn from the grill and place on a large tray. Smother with the mayo mix, sprinkle with the bacon, chopped parsley and Parmesan cheese on top.
- Serve your grilled corn on the cob hot with a wedge of lime.
Swapping mayonnaise for sour cream ruins this preparation because dairy solids burn quickly over direct fire and lack the fat needed to suspend minced garlic evenly. Grilling fresh ears inside their natural husks creates a steaming chamber that softens the kernels before direct heat caramelizes the sugars. Maintain grill ambient temperatures between 325 and 350 degrees Fahrenheit. Rotate each ear a quarter turn every seven to eight minutes to ensure even thermal penetration. Total roasting takes roughly thirty minutes. Unhusked direct charring requires an additional ten minutes of frequent monitoring to prevent bitter carbonization on the starchy exterior. Pair this heavily savory side dish with bright, acid-forward proteins like grilled skirt steak dressed in chimichurri or citrus-marinated chicken thighs. The high fat content of the garlic condiment demands sharp acidity on the plate to balance the palate. Leftover cooked ears retain acceptable texture for up to forty-eight hours when sealed tightly in an airtight container inside the refrigerator.
