Grilled corn with garlic mayo & grated cheese
Charred, smoky corn kernels contrast sharply with a cool, garlic-laced mayonnaise and salty Parmesan. The key technique here is grilling the corn past golden, fully embracing the dark, blistered spots that appear over direct heat. This charring process caramelizes the natural sugars, creating an intense sweetness that becomes the ideal foundation for the rich sauce. A final squeeze of lime and scatter of coriander provides the necessary acidic and herbal lift, balancing the flavor of the smoke.
Instructions
step 1 Boil the corn cobs for 5 mins.
Leave in the water until you’re ready to grill them.
Mix the garlic and mayonnaise in a small bowl.
Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one. step 2 Season the cobs and grill them until marks appear, about 5 mins.
Remove and scatter over the Parmesan and coriander.
Squeeze lime over to serve..
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