| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups mayonnaise
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 6 ears corn
- 3/4 cup crumbled cotija cheese or Parmesan
- 2 tablespoons chopped fresh cilantro
- 4 green onions, thinly sliced
- Juice of 2 limes
- Dash of hot sauce
Instructions
- Heat a grill pan to medium-high heat.
- Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
- Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 835 |
| Total Fat | 76 g |
| Saturated Fat | 14 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 10 g |
| Cholesterol | 56 mg |
| Sodium | 884 mg |
Reviews
Great dish!! I eyeballed how much of the mayo mixture to use compared to how many kernels I had in my bowl. I’m glad I did because it would have been overkill on the mayo. So yummy and different.
Ms. Brown you are fantastic. I just made the corn and it was amazing. Thanks again, Renee
Liked the flavors in this a lot but next time I would add less mayo and more cheese and spices.
I made this for my family’s Mothers Day cookout and it was gone in minutes. A total hit!
This was very tasty however I did add a little more of the spices than called for. I blame that on lingering covid symptoms. I believe I will use a little less mayonnaise next time. Before we ate it, I told my husband that it was corn salad. He had already decided that he wouldn’t like it. He ate quite a bit!
I saw Kardea make this today and even though it is not corn season, I had a bag of frozen corn (no cob). So I combined the ingredients and mixed in a cheddar Jack blend cheese and put a layer of it on top, then baked it at 375 for 30 minutes. I also subbed a half cup of the Mayo with plain greek yogurt and used red onion instead of scallions and added a little smoked salt. So, so, so good. Now a staple side. Excited to try this recipe when corn is in season too. So nice to know that I can make this all year round! Thanks Kardea!!!
Could the editors PLEASE stop posting the rude and derogatory comments by foodie15? There is no reason to allow these nasty comments/name calling in these comment sections. This is not the first time this person has posted this same comment.
I didn’t put
-lime
-Hot sauce
-cilantro
-Green onion
But it still tasted good.
Here’s a substitute
Sour Cream-Mayo
-lime
-Hot sauce
-cilantro
-Green onion
But it still tasted good.
Here’s a substitute
Sour Cream-Mayo
All of my siblings love this recipe
Savory & Zesty! Yum and very simple to substitute ingredients.
Dark Kidney Beans for Black Beans .
Cream cheese for Mexican Crema or Sour Cream.
Dark Kidney Beans for Black Beans .
Cream cheese for Mexican Crema or Sour Cream.
Jackson