Smokey Barbecued Corn
Smoky Barbecued Corn
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.

RELATED: Mexican Street Corn Dip

6 servings

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. 

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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