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The Best Grilled Corn on the Cob

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Serves: 4

Creamy, spicy, cheesy... The best grilled corn ever.


  • 4 ears corn, silk removed, husk still intact
  • ½ cup mayonnaise (light mayo may be used)
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • 1 tsp fresh minced cilantro
  • ¼ tsp coarse kosher salt
  • ¼ tsp fresh ground black pepper
  • ½ cup grated Parmesan cheese

To Prepare

Prepare grill for high direct heat. Soak ears of corn in cold water for 10 minutes. Meanwhile, in a small bowl combine mayonnaise and next 5 ingredients, set aside. Set parmesan cheese on a plate. Remove corn from water and grill in the husk over hot coals for 7-8 minutes, being sure to turn corn frequently.

When corn is slightly charred and tender, remove from grill and peel back husk.

To Serve

Brush mayonnaise mixture on corn, then roll each ear in Parmesan cheese and serve. Pair with San Angelo Pinot Grigio.

Eddie's Recipe Tip:

Serving a crowd? Prepare this dish an hour ahead of time and keep warm in the oven. Sprinkle with extra Parmesan just before serving.