Smoky Barbecued Corn

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smoky barbecued corn recipe 921
Kristin Perers/Round Ours

Whether you’re cooking chicken or tossing a giant summer salad, one side dish will make your dinner even better: smoky barbecued corn from Round to Ours: Setting the Mood and Cooking the Food: Menus for Every Gathering by Laura Jackson and Alice Levine. Lightly charred and slathered with Mexican street corn toppings, it’ll make you never want to eat plain boiled corn again.


6 whole corn cobs, husks removed

3 tablespoons mayonnaise

Juice of 1 lime

1 tablespoon chili powder

2 ounces Parmesan cheese, finely grated

1 tablespoon smoked paprika

Kosher salt and freshly ground black pepper

Small handful of cilantro, finely chopped


1. Prepare a grill for high heat.

2. Bring a large pot of water to a boil. Boil the corn until cooked, 5 to 15 minutes (the timing depends on how young and tender the corn is). Drain and place the corn on the hot barbecue. Rotate until evenly charred, 5 to 7 minutes.

3. In a bowl, mix together the mayonnaise, lime juice and chili powder. Spread the mixture onto the corn, coating the cobs with a thin, even layer.

4. Scatter the Parmesan and smoked paprika on a baking sheet and then roll the cobs in the mixture to coat. Season with salt and pepper, and top with the cilantro. 

Nutrition Facts
  • 186 calories

  • 10g fat

  • 22g carbs

  • 7g protein

  • 7g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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