Tested till perfect Grilled Corn with Chili Lime Mayonnaise

Grilled Corn with Chili Lime Mayonnaise

Smearing mayonnaise all over the cobs before wrapping and grilling them infuses Mexican flavours into the kernels.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2004

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 8 8corn cobcorn cobs
  • 1/2 cup 1/2cuplight mayonnaise
  • 1 1green oniongreen onions, thinly sliced
  • 1 1jalapeño pepperjalapeño peppers, seeded and minced
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspgrated lime rind
  • 1 tbsp 1tbsplime juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupshredded old Cheddar cheese, (optional)
To change the number of servings, enter the number, then press "calculate". or reset


Without tearing, carefully peel back corn husks; remove silks. Set aside.

In bowl, combine mayonnaise, onion, jalapeño pepper, garlic, lime rind and juice, salt and pepper; spread 1 tbsp (15 mL) over kernels of each cob. Pull up husks, smoothing over cob; tie each tightly at top with string. (Make-ahead: Cover and refrigerate for up to 5 hours.)

Place corn on greased grill over medium-high heat; close lid and grill, turning frequently, until charred and beginning to smoke, about 25 minutes. To serve, pull back husks and sprinkle each cob with 2 tbsp (25 mL) cheese (if using).

Nutritional Information Per serving: about

cal 178 pro 4g total fat 6g sat. fat 1g
carb 32g fibre 5g chol 5mg sodium 202mg

% RDI:

calcium 1 iron 6 vit A 4 vit C 18
folate 26
All rights reserved. TVA Group Inc. 2015