Hope's Rustic Charred Corn
Trust me, a little mayo, lime juice, zest, & a sprinkle of cumin and you'll have the best corn ever!
Servings: 4
Calories: 119kcal
Ingredients
- 4 ears of corn shucked/cleaned
- 1.5 tb mayonnaise if you really don't like mayo, just use olive oil. I like mayo made with olive oil like Krafts.
- 1 lime zested and cut in half
- ¼ tsp cumin optional, but sooo good! I like roasted cumin, like McCormic
- 1 tbsp water
- salt & pepper optional -mayo, cumin, and lime are really all it needs!
Instructions
- Place four shucked ears of corn on a large piece of foil. Large enough to wrap all four ears or two small packets of two ears. (You can skip the foil and cook it in cast iron, or even on the grill, but it may dry out a bit, so I recommend microwaving it in a covered dish first to pre cook it. Then char it for added flavor)
- Rub mayo all over the ears of corn
- Zest the lime and add as much as you would like to the corn
- Squeeze half the lime over the corn
- Sprinkle the cumin and a little salt and pepper over the corn
- Sprinkle about 1 tbsp of water over the corn
- Wrap the corn up in the foil sealing the edges into a tight packet
- Place foil packet on the hot grill and grill for five minutes.
- Flip and grill for another five minutes in the foil.
- After about five to seven minutes, open the package and check to see if all the mayo is melted. (It's steamy and not white anymore.) Remove the ears of corn and place directly on the grill and turn until you have tasty char to your liking! About another five minutes turning frequently. Keep an eye on it!
- That's it! No butter, salt or anything needed!
Notes
This corn can be eaten right off the cob, or cut it off and add to tacos or salads. When Hope first made this corn I was secretly thinking how gross it was going to be, boy was I wrong! My husband requests this corn all summer long.
I make it in the winter from frozen corn cobs. (I especially like Schwan’s frozen veggies in the hot summer. They come right to your door frozen solid!) I microwave instead of grilling for about 7 minutes, or until it's cooked through. Then I char them right in my preheated cast iron skillet!
TIP: You can tell corn is nice and juicy when you buy it by poking your fingernail (gross, I know) into a kernel. If it pops and is juicy and squirty (well that sounds appetizing, doesn't it?) it's going to be juicy!
ANOTHER TIP: You don't need all the zest so freeze some and store it in the freezer to add a flavor bomb, or make cilantro Lime Shrimp another time! I like to use a micro-plane like this one. I don't like the ones that scrape strips of zest off, like for cocktails...
ONE MORE TIP: Just mix the mayo lime zest and cumin together and slather it on the corn.
If you like this recipe, please rate it yay or nay in the comments below! I'm curious who will try it with mayoYAYS!
Nutrition
Serving: 1ear of corn | Calories: 119kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg