Grilled corn is a summer classic – and when cooked with your main course, this dish enables the whole meal to come right off the grill. Mexican-style corn ("Elote") includes lime juice, mayonnaise, cheese, and chili powder. The method below doesn't go quite that far, but takes inspiration from the tradition and uses fresh lemon juice and a spinkling of Parmesan
Prep time: 5 Min
Cook time: 10 min
4 ears corn, shucked
2 tablespoons olive oil
2 tablespoons cup coarsely grated Parmesan cheese
1 teaspoon salt
4 lemon wedges
Preheat the grill. Drizzle the corn with olive oil and turn to coat.
Grill corn, turning several times, for 8-10 minutes, or until you accomplish those great grill marks. Sprinkle with Parmesan and salt, and drizzle with lemon juice.
Photo and Recipe by Tod Dimmick