Appetizers Fruits Stefano Faita Vegetarian

Mexican Grilled Corn

By In The Kitchen With Stefano Faita


1/3 cup mayonnaise
1 tsp. to 1 tbsp. chili powder, ground chipotle or ground ancho, or to taste
1/2 tsp. ground cumin
1 tbsp. lime zest
Salt, to taste
Cayenne, to taste (optional)
1 cup grated Parmesan cheese
6 ears of corn, husks and silks removed
Olive oil, as needed
2 tbsp. chopped cilantro, for garnishing
Lime wedges, for serving


Combine mayonnaise, chili powder, cumin, lime zest, salt and cayenne. Set aside.

Add grated Parmesan cheese to a plate or small tray. Set aside.

Preheat grill to high.

Brush corn with oil.

Add corn to grill. Cook, turn frequently until tender and lightly charred in spots, about 8 to 10 minutes.

Spread or brush each ear of corn with flavoured mayonnaise and then roll in Parmesan cheese.

Garnish with cilantro and serve with lime wedges.

Yield: 6 servings.