Best Grilled Picnic Corn Recipes

Grilled Picnic Corn image

Provided by Food.com

Categories Corn

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

8 ears corn, shucked
1/4 cup melted butter or 1/4 cup olive oil
1 tablespoon cilantro
1 garlic clove, minced
2 teaspoons chili powder
1/2 teaspoon salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated romano cheese
lime wedge, for garnish

Steps:

Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.
Cook's Notes:.
Grilled Corn Serving Variations:.
Smaller Portions For A Party:.
Cut each corn on the cob in half creating double the amount of servings.
Elotes Corn Salad:.
After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro. Easier.
To Handle:.
Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.

Nutrition Facts : Calories 319.1, Fat 15.7, SaturatedFat 8.4, Cholesterol 37.7, Sodium 487, Carbohydrate 41.8, Fiber 5, Sugar 9, Protein 10.8

Grilled Picnic Corn image

Provided by Kelsey Nixon

Time 30m

Yield 5 servings

Number Of Ingredients 10

8 ears corn, shucked
1/4 cup melted butter or olive oil
1 tablespoon cilantro
1 clove garlic, minced
2 teaspoons chile powder
1/2 teaspoon salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated Romano cheese
Lime wedges, for garnish

Steps:

Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.