Main course
Grilled corn with garlic mayo & grated cheese
This recipe takes sweet corn on the cob and gives it a savory, tangy twist, making it a standout side dish. The corn is first boiled to ensure it's tender, then rubbed generously with a simple garlic mayonnaise before hitting the grill. Grilling after boiling helps achieve those coveted charred marks while keeping the kernels juicy. Once off the heat, a sprinkle of salty Parmesan and fresh coriander, plus a bright squeeze of lime, finishes the dish. It's a quick side, ready in about 20 minutes.
Method
2 steps · 22 min total
- 01
Prepare Corn and Garlic Mayo
Bring a large pot of water to a boil. Add the corn cobs and boil for 5 minutes. You can leave the cobs in the hot water until you're ready to grill them; this keeps them warm and tender.
While the corn boils, in a small bowl, mix the minced garlic with the mayonnaise. Just before you're ready to barbecue, remove the cobs from the pan, pat them thoroughly dry, and rub the garlic mayonnaise all over each one.
- 02
Grill and Serve
Season the cobs and grill them until distinct grill marks appear, about 5 minutes, turning occasionally to char all sides.
Remove the grilled corn from the heat and scatter the grated Parmesan and fresh coriander over each cob. Finish with a squeeze of fresh lime juice just before serving.
