Grilled Picnic Corn

DIRECTIONS

• 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.