Smoky Barbecued Corn
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.