Surprisingly delicious is all I have to say about this! Who would have thought that mayonnaise on corn would be good? Oh, but it is. Because the corn is grilled, it also seems to be easier to eat with the kernels coming off easier. We had this as part of my cooking club's grilling themed night. It was a perfect appetizer!
Mexican Grilled Corn
slightly adapted from Martha Stewart
1/3 cup grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon cayenne pepper
1 lime, cut into wedges, for serving
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, about 10 to 12 minutes; let cool 2 to 3 minutes. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with cayenne pepper; serve with lime wedges.