Tuesday, May 3, 2011

Measure the corn of others with your own bushel…

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 fattening good.

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
Chili powder
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!!

IMG_0582 IMG_0585IMG_0583 IMG_0586

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.


  1. Yum! I love corn on the grill. We'll have to try this version.

    We normally slather the ears in butter, sprinkle them with Cavender's Greek seasoning and wrap them in a double layer of foil. The only problem I've seen with our version is the butter tends to leak out of the foil no matter how tight you wrap it and catch fire. It looks like a corn candle in there. You have to stand by with a squirt bottle of water to keep things under control.

  2. Dawn, glad to see you're back on the blogging grid.

    As for that meal, that has to be a $37 plate of steak with the price of meat and all and I'm completely mouth watering cuz I haven't had a nice steak in awhile. Do you have any filmage of you actually eating it so I can remember what that is like?

  3. All over Mexico you can buy freshly grilled ears of corn slathered in mayo, lime and chile. It is the go-to dish served at every birthday party too.

    I would give your recipe two thumbs way up!

  4. This looks fantastic ....and I made your Brussel sprouts. They were incredible!

  5. I loooooooooove corn, especially grilled on the cob. I'm going to try this out next time we make it!

  6. My lovely former next door neighbor came from Mexico City and she ate her corn with mayo, lime & chili just like Lisa Pie sez.

  7. I have used this recipe before and it is so good and tasty! LOVE that cute picture and boy has she grown!

  8. When we went to New Mexico, that was a really common way ton prepare corn - I'm not a myo person but it was delicious!

  9. I think mayo is beyond disgusting but i would love to try this with butter. Also, I am grilling steaks for my mom for mother's day and have no idea what cut of steak I should get since I don't eat meat. Suggestions would be greatly appreciated.


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