Creamy Parmesan Lime Grilled Corn

Try this take on the classic corn-on-the-cob. You'll never settle for simple butter again.


  • 4 ears corn, shucked, silk removed
  • 1⁄3 cup olive oil mayonnaise
  • 1⁄4 cup flat leaf parsley, chopped
  • freshly ground black pepper
  • 1 cup parmesan cheese, grated
  • 1 lime, juiced
  • cayenne pepper
  • 2 limes, cut into wedges


  • Grill the corn on a hot grill, turning to cook evenly. Meanwhile, mix together mayonnaise, parsley and pepper.
  • When corn is done, smear ears with mayonnaise-parsley mixture. Sprinkle with Parmesan and finish with a squeeze of lime and a pinch of cayenne pepper.