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Baltimore MD 21212

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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 c. mayonnaise (light mayo may be used)
  • ½ t. chili powder
  • ¼ t. ground cumin
  • ¼ t. coarse kosher salt
  • ¼ t. fresh ground black pepper
  • ½ c. grated Parmesan cheese
  • 1 T. fresh parsley or cilantro, minced
  • 1 lime cut in wedges

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 4 ingredients, set aside. Mix Parmesan cheese with parsley and set aside on a separate plate.

Remove corn from water and grill, in the husk, over hot coals for 7-10 minutes, being sure to turn corn frequently.

When corn is slightly charred and tender, remove from grill and peel back husk, tying with an extra piece of husk to resemble a ponytail. Brush corn with mayonnaise mixture, then roll in Parmesan and parsley.

To Serve

Serve corn hot with wedges of lime to squeeze over just before eating.

Pair with Mount Nelson Sauvignon Blanc.

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. For an extra kick, sprinkle with chipotle powder or cayenne pepper.