Smoky Barbecued Corn (original) (raw)
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.
10 min
10 min
30 min
6 servings
Ingredients
6 whole corn cobs, husks removed
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
Directions
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
Powered By
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.
Editorial Team
Our editorial team works with a variety of writers and experts across all fields to produce thoroughly researched stories that resonate with you. Our mission is to be that well-informed best friend who's always got your back, whether you need advice on dealing with toddler tantrums or the best no-chafe workout shorts to buy.