Grilled Corn with Chili Lime Mayonnaise Grilled Corn with Chili Lime Mayonnaise

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2004



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 facts <b>Per serving:</b> about

  • Sodium 202 mg
  • Protein 4 g
  • Calories 178.0
  • Total fat 6 g
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g


  • Iron 6.0
  • Folate 26.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 18.0
Share X

Grilled Corn with Chili Lime Mayonnaise