I’m not exactly sure what that means, but I made corn on the grill last night! I’ve done it many times before, but when I told my brother, who is a great cook,
and also the daddy of this little cutie:
about the recipe, he shared his doubts. Actually, he started laughing and yelled over to his wife about about my “interesting” recipe. Well, that only cemented the notion that I needed to share this with all of you.
Let me begin by saying that corn is not usually high on anyone’s diet list because it is a starch. And “helloooo, butter”. The way I figure it, if I’m going to eat corn, I’m already off the diet for today, so I’m going to make it
I have grilled corn many different ways, and they are all good. It just depends on what you are in the mood for. Last night, I was in the mood for this one:
Parmesan Roasted Corn on the Cob
Just a few ingredients turns a plain ear of corn into something delightful:
Fresh corn on the cob
Mayonnaise (we use olive oil mayo)
Grated Parmesan cheese
salt and pepper
You know, I don’t even really need to tell you how to do it, because I took pictures every step of the way. But just in case, let me summarize.
Clean the corn, spread a thin layer of mayo, sprinkle with parmesan cheese, then chili powder, salt and pepper. Wrap tightly in foil. Ta-da!!
Place on med-high heat grill, turning often for about 15 minutes. You won’t be able to tell, but the kernels will be starting to turn brown when it’s done. I put them on for about 8 minutes before I put the steaks on. They were all done at the same time.
This is a nice, rich tasting corn, with just a tiny kick. Excellent flavor.
Now, to answer my sister-in-law’s question “Why mayonnaise? Why not butter?”
Well… I don’t know. The recipe said mayonnaise, so that’s what I used. For me, the taste of butter would be overwhelming to the cheese and chili powder.
Like I said, I grill corn many different ways. This is just the way I cooked it last night.
After I measured my neighbors’ bushels.