Grilled corn on the cob is one of summer's great pleasures. Last summer I loved pairing my corn with creamy herb butters, and this summer I've taken to a light coating with lime juice, mayonnaise, chili powder, and feta cheese. The mixture is brushed on the corn after it's char-grilled and the limes provide a zingy freshness. The chili powder gives it a balancing heat, and the feta brings a nice saltiness. Guests are sure to marvel at your ingenuity when you serve this corn paired with burgers, grilled steaks, or BBQ chicken. So take a look at the recipe now, just
4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese
- Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes.
- Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.
- Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.
- Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.