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

Preparation: 5 Minutes
Cooking: 5 Minutes

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.


  • 6 corncobs, husks and silk removed
  • 90 g ( oz) whole-egg mayonnaise
  • 25 g (1 oz/¼ cup) finely grated parmesan cheese
  • 2 tablespoons finely chopped coriander (cilantro) leaves
  • 1 lime, cut into small wedges for squeezing


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 pepper. Grill for 5 minutes, turning regularly, until grill marks appear. Sprinkle the corncobs with parmesan and coriander, then serve immediately with lime wedges to squeeze over them when eating.