Not long ago, I served this corn with Tamale Pie and it went over big with my guys (though I used finely crumbled feta cheese which I do like better than the 3-cheese blend used this go-around). When I made the corn this time, I served it with artichokes for a nearly-vegetarian dinner. A delicious new way to eat this juicy, crunchy veggie!

4 ears fresh corn, husks and silk removed (or frozen corn–thaw first)

1/4 cup reduced-fat mayonnaise (I used Kraft reduced fat with olive oil)

1 tsp chili powder

1 tsp lime juice

olive oil cooking spray

1/2 cup shredded 3-cheese blend (Parmesan, Romano, Asiago–or feta)

1 tbsp minced fresh cilantro

1) Microwave corn on high, two ears at a time, for about 6 minutes, turning once during microwaving

2) Meanwhile, in small bowl combine mayonnaise, chili powder, and lime juice; set aside

3) Heat grill pan over medium heat and lightly spray with cooking spray; place corn on grill pan and, turning a few times, cook 3-4 minutes until you have pretty grill marks; remove corn from grill pan

4) Using a pastry brush, brush mayonnaise-chili mixture over corn cobs; sprinkle with cheese and cilantro; serve at once

Servings: 4


  1. theyumdiary says:

    Looks amazing!! I’ll have to try it! 🙂

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