If you are looking to up-the-ante and give traditional corn a flavorful kick-in-the-cob, look no further than this Summer Corn with Chili-Lime Mayo.
For me, corn on the cob will always conjure up nostalgic memories of summer. We’d gather and grill in my grandmother’s small concrete backyard of her 4-story apartment building in urban New Jersey, eating and talking outside amidst the low hum of the window air conditioning units, while the summer heat made our bare legs stick to the plastic fold-away lounge chairs (it was the 1980s). My grandmother would secure our buttery corn cobs with little yellow plastic picks, the ones that resembled mini corn, so that us grandkids could better hold and handle the warm sweet golden cobs. Life was good, our worries were few, and our chins were buttery.
That’s typically how I have always enjoyed corn on the cob in the years that have followed, sans the 1980s plastic lounge chairs. It wasn’t until one autumn afternoon several years ago, while picking apples at our local orchard, that the farm offered roasted corn on the cob, slathered in chili-lime mayo, with the husks peeled back and secured, so we could easily hold them in our hands. It was Mexican street corn style and a game changer for me
Of course, I still (and always will) love traditional corn on the cob all buttered-up, that’s a classic that will stand the test of time.
However, if you are looking give traditional corn a flavorful twist, look no further than this Summer Corn with Chili-Lime Mayo. Perfect for late afternoon dining on the patio or a backyard barbecue.
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Ingredients
- 4 ears of corn (shucked or husks attached, silk removed)
- 1/2 cup mayonnaise
- 1/4 tsp salt
- 1 ¼ tsp chili powder adjust amount to liking
- freshly ground black pepper, to taste
- juice of half of a lime, plus extra lime cut into wedges for serving
- Cilantro or parsley, roughly chopped as garnish optional
Instructions
- Prepare corn as desired (grilled, roasted, boiled). If grilling with the husks on, see notes below.
- In a medium bowl combine the mayonnaise, garlic salt, ground pepper, chili powder, and the juice of half of lime. Taste and adjust seasonings if necessary.
- Squeeze a wedge of lime juice on each cob before adding the chili-lime mayo. Serve with additional wedges of lime at the table.
Notes
- Peel back the husks until they are approximately 2 inches away from the end. Remove all the silk. Bring the husks back up around the corn making sure to cover all the kernels.
- Fill sink with cold water and soak the corn for about 30 minutes to preserve the sugars from turning starchy. Drain and remove the excess water.
- Use a piece of husk as a tie if you want to close the husks completely while grilling (optional). Lightly oil the grates of a preheated grill and cook over a medium flame or medium-hot coals for 15 minutes. Turning occasionally.
- Open the husks very carefully add desired topping.
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