With the sun coming out again and the warm weather upon us, it’s time to start planning our grilling excursions and picnics! And no cookout or outdoor luncheon would be complete without a side dish as sunny and welcoming as the season! Picnic Corn grills up the sweet and savory ears, first coated with rich butter or flavorful olive oil, and then coated again in a tangy, spicy, zesty mayo sauce. As a cherry on top, each ear is dusted with sharp Romano cheese to really make each bite a trip to the heart of happiness. Find your best picnic blanket and get ready for an unbelievable spread starring Picnic Corn!
Ingredients
- 8 ears corn, shucked
- 1/4 cup butter, melted, or olive oil
- 1 tablespoon cilantro
- 1 clove garlic, minced
- 2 teaspoons chile powder
- 1/2 teaspoon salt
- 2/3 cup mayonnaise
- 1/4 cup fresh lime juice
- 3/4 cup Romano cheese, grated
- lime wedges, optional, for garnish
Directions
Step 1 –Preheat an outdoor grill to medium-high heat. Alternatively, you can preheat the broiler on low and line a baking sheet with parchment paper or aluminum foil.
Step 2 –Brush the corn with the melted butter.
Step 3 –Grill the corn until hot and lightly charred all over, about 7-10 minutes. Alternatively, broil the corn 6-inches from the heat source, flipping the corn halfway through until charred spots appear all over, about 20 minutes.
Step 4 –Mix the cilantro, the garlic, the chile powder, the salt, the mayo, and the lime juice together.
Step 5 –Spread the mayo mixture evenly over the corn.
Step 6 –Sprinkle the Romano cheese over the corn.
Step 7 –Optionally, return the corn to the grill or broiler to melt the cheese slightly.
Step 8 –Serve warm with the lime wedges.
