Chargrilled Corn With Mayo, Pecorino, Cayenne & Mint
Recipe: #30940
November 18, 2018
Categories: Side Dishes, Snacks, Corn, Game/Sports Day, Grilling (Outdoor), Gluten-Free, Vegetarian, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times. Times estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (121.6 g)
- Calories 140.3
- Total Fat - 5.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 6.6 mg
- Sodium - 172.9 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 2.1 g
- Sugars - 7.1 g
- Protein - 4.8 g
- Calcium - 49.5 mg
- Iron - 0.6 mg
- Vitamin C - 7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat a chargrill pan or barbecue to high and brush the corn with oil then cook, turning, for about 12 to 15 minutes or until charred.
Step 2
Spread the corn cobs with the mayonnaise and sprinkle with the cheese, cayenne, salt and pepper and top with the mint leaves and serve with the extra mayonnaise
Tips
No special items needed.
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