Grilled Corn on the Cob with Mayo, Coriander & Grated Cheese

Name: Grilled Corn on the Cob with Mayo, Coriander & Grated Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves: 6
Cuisine: American
Ingredients: 90 g (3¼ oz) whole-egg mayonnaise; 25 g (1 oz/¼ cup) finely grated parmesan cheese; 6 corncobs, husks and silk removed; 1 lime, cut into small wedges for squeezing; 2 tablespoons finely chopped coriander (cilantro) leaves

Preparation info

Serves:
6

Difficulty
Easy
Ready in
10 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

The perfect side dish for a South American outdoor barbecue. You can cut the cobs in half before cooking if you like. Authentically the cheese used is queso fresco, which is a mild crumbly soft cheese variety. Parmesan works well as a replacement and all the flavours meld together when piping hot.

Ingredients

6 corncobs, husks and silk removed
90 g (3¼ oz) whole-egg mayonnaise
<

Side dish
Vegetarian

Method

Preheat a barbecue or chargrill pan to high heat.

Cook the corncobs in a large saucepan of boiling water for 5 minutes. Remove the pan from the heat and leave the corn in the water until ready to grill.

Just before serving, remove the corn from the water and pat dry with a clean tea towel (dish towel). Brush all over with mayonnaise and season with salt and freshly ground black