[Kitchen Witch]

Grilled Corn with Chili Lime Mayonnaise

Smearing mayonnaise all over the cobs before wrapping and grilling them infuses Mexican flavours into the kernels.


8 corn cobs
1/2 cup light mayonnaise
1 green onion, thinly sliced
1 jalapeño pepper, seeded and minced (or pinch cayenne pepper)
1 clove garlic, minced
1 tsp grated lime rind
1 tbsp lime juice
1/4 tsp each salt and pepper
1 cup shredded old Cheddar cheese (optional)


Without tearing, carefully peel back corn husks; remove silks. Set aside.

In bowl, combine mayonnaise, onion, jalapeño pepper, garlic, lime rind and juice, salt and pepper; spread 1 tbsp over kernels of each cob. Pull up husks, smoothing over cob; tie each tightly at top with string. (Make-ahead: Cover and refrigerate for up to 5 hours.)

Place corn on greased grill over medium-high heat; close lid and grill, turning frequently, until charred and beginning to smoke, about 25 minutes. To serve, pull back husks and sprinkle each cob with 2 tbsp cheese (if using).