4 Servings / 199 Calories / MUFA: Canola Oil Mayonnaise
This is a GREAT alternative to butter and salt! I served this for a Memorial Day dinner, so YUMMY! Perfect for summer BBQs.
4 ears of corn (Pick up some fresh corn at a Farmers Market or produce stand, LOTS of extra flavor!)
1/4 cup canola oil mayonnaise (I used Best Foods Light)
1 teaspoon fresh lime juice
1 teaspoon chili powder
4 teaspoons grated Parmesan cheese
- Preheat the grill to medium-high. Remove the outermost husks ans silks, but leave the tender inner husks on the corn. Soak the ears in cold water for 15 minutes. (For a pretty presentation, I used one of the peeled husks to tie a knot around the inner husks once I had removed the silks. EASY. Took a few extra seconds each.)
- Combine the mayo, lime juice, and chili powder in a small bowl and set aside.
- Grill the ears of corn over direct heat for 10 minutes, turning to prevent charring. Move to indirect heat and grill for 1 minutes longer, or until a kernel pops easily when pressed. If the corn appears dry, it’s overcooked. (You can also wrap each husk in foil, or use a piece of foil on the grill to prevent burning.)
- Peel back the husks and spread 1 teaspoon the reserved mayo mixture over each cob. Dust with 1 teaspoon of cheese and serve hot.