Chargrilled Corn With Mayo, Pecorino, Cayenne & Mint

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4
Servings

10m
Prep Time

15m
Cook Time

25m
Ready In

Recipe: #30940

November 18, 2018

Categories: Side Dishes, Snacks, Vegetables, Corn, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Gluten-Free, Vegetarian, Kosher Dairy more

recipe by:
ImPat

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recipe by:
ImPat

"From our Sunday newspaper The Sunday Times. Times estimated."

Original recipe yields 4 servings

Metric US

Ingredients

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4 corn cobs (husks pulled back and tied, remove silks)
Extra virgin olive oil, for brushing
1/4 cup mayonnaise (whole-egg mayonnaise, plus extra to serve, 75 grams)
1/4 cup pecorino cheese, finely grated (20 grams)

1/4 teaspoon cayenne pepper
Sea salt
Cracked black pepper
Micro mint leaves, baby leaves to serve

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 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 & Variations

No special items needed.

Tags : Side Dishes Snacks

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