Grilled Corn With Garlic Mayo Grated Cheese Recipes

GRILLED CORN WITH GARLIC MAYO & GRATED CHEESE

Grilled corn with garlic mayo & grated cheese image

Flavour barbecued corn on the cob Brazilian-style with coriander, lime, garlic mayonnaise and Parmesan cheese

Provided by Jennifer Joyce

Time 15m

Number Of Ingredients 6

Ingredients

6 corn cobs
2 garlic cloves , crushed
6 tbsp mayonnaise
4 tbsp grated parmesan (or vegetarian alternative)
2 tbsp finely chopped coriander
1 lime , cut into pieces, for squeezing

Steps:

Boil the corn cobs for 5 mins. Leave in the water until you're ready to grill them. Mix the garlic and mayonnaise in a small bowl. Just before barbecuing, remove the cobs from the pan, pat dry and rub the mayonnaise into each one.
Season the cobs and grill them until marks appear, about 5 mins. Remove and scatter over the Parmesan and coriander. Squeeze lime over to serve.

Nutrition Facts : Calories 388 calories, Fat 30 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

MEXICAN GRILLED CORN FLAVOURED WITH CHEESY GARLIC MAYO RECIPE

Mexican Grilled Corn Flavoured With Cheesy Garlic Mayo Recipe image

The best way to eat corn is corn on cob and what's better than a grilled corn! The perfect grilled corn on cob would need just a handful of ingredients, those which are the most important ones to make the perfect grilled corn on cob. Those ingredients - garlic, fresh lime and cheese, and of course the butter. Hmmm yummy! When all these flavours are present on one magic ingredient, who would not want to use that on to get a perfect corn on cob, right! Del Monte Cheesy Garlic Mayonnaise is that magic ingredient that went in making the delicious grilled corn. A touch of butter on the corn, generous spread of Del Monte Cheesy Garlic Mayonnaise and a hint of paprika powder to pep it up a little. Not only is this recipe very easy, it results in deep flavoured crunchy outside soft inside perfectly grilled corns, that will remind you of the corns that you get on the streets food carts. Serve Mexican Grilled Corn With Del Monte Cheesy Garlic Mayonnaise on its own with a cup of hot Masala Chai on a rainy day or as a tea time snack. If you are looking for more Corn Recipes here are some : Breakfast Potato Quiche with Tender Corn Sweet Corn Vegetable Soup Recipe Asian Style Bean Sprout & Corn Salad Recipe

Provided by Jyothi Rajesh

Time 25m

Yield Makes: 4 Servings

Number Of Ingredients 7

Ingredients

4 Sweet corn
3 tablespoons Butter (Salted)
1 tablespoon Paprika powder
4 tablespoon Del Monte Cheesy Garlic Mayo
1/2 Lemon , wedged
Coriander (Dhania) Leaves , for garnish
1 tablespoon Parmesan cheese , grated

Steps:

To begin making the Mexican Grilled Corn With Del Monte cheesy garlic mayonnaise recipe, Pull the husk on the corn and tie them back.
Rub butter generously on all the cobs. Next spread DelMonte cheesy garlic mayonnaise on all sides of the corn.
Sprinkle paprika powder evenly over the cob. Now grill the corn in oven or a charcoal grill turning occasionally until corn is fully cooked and lightly charged.
Remove corn from the grill; rub fresh lime over the corn. Sprinkle some fresh coriander leaves. Sprinkle parmesan cheese and serve the Mexican Grilled Corn With Del Monte cheesy garlic mayonnaise immediately.
Serve Mexican Grilled Corn With Del Monte Cheesy Garlic Mayonnaise on its own with a cup of hot Masala Chai on a rainy day or as a tea time snack.

GRILLED CHEESE DE MAYO

Grilled Cheese De Mayo image

This is a nice change from your usual grilled cheese. It's made with mayo on the outside in place of butter and pepperjack cheese. It's a grilled cheese with a kick. Feel free to use your favorite cheese combination. To make it kid friendly leave out the pepperjack cheese.

Provided by SHORECOOK

Categories Main Dish Recipes Sandwich Recipes Grilled Cheese

Time 15m

Yield 1

Number Of Ingredients 4

Ingredients

1 tablespoon mayonnaise, divided
2 slices white bread
2 slices American cheese
1 slice pepperjack cheese

Steps:

Spread 1/2 the mayonnaise onto one side of a slice of bread and place, mayonnaise-side down, in a skillet. Place American cheese and pepperjack cheese on top of the bread. Spread remaining mayonnaise onto one side of the remaining bread and place, mayonnaise-side up, on top of the cheese.
Cook sandwich in the skillet over medium heat until cheese melts and the bread is golden brown, about 2 1/2 minutes per side.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 27.2 g, Cholesterol 73.7 mg, Fat 34.9 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 15.7 g, Sodium 1349.2 mg, Sugar 2.6 g

GRILLED CORN WITH BACON MAYO

Grilled Corn with Bacon Mayo image

In Chef Vivian Howard's Southern version of elote (Mexican grilled corn), grilled cobs are coated with smoky, zest-spiked bacon mayo and Pecorino for a side dish that'll brighten any summer meal. (And keep that extra bacon mayo around for spreading on sandwiches!)

Provided by Vivian Howard

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup mayonnaise
1/4 cup rendered bacon fat, at room temperature, from 8 oz of bacon
1 pinch sugar
1 lemon
4 ears corn, husked
1 tablespoon extra-virgin olive oil
Kosher salt, to taste
2/3 cup Bacon Mayo, from Step 1
3 tablespoons grated Pecorino Romano cheese, may substitute Parmigiano-Reggiano
1 teaspoon paprika

Steps:

Bacon Mayo: In a small bowl, combine the mayonnaise, bacon fat, and sugar. Use a Microplane to zest the whole lemon; add zest to the bowl. Add juice from half the lemon to the mayonnaise mixture. Whisk to incorporate and set aside.
Corn: Preheat grill to medium-high. Toss corn with olive oil and salt; place the ears perpendicular to the grill grates for better char. Close the lid and grill, 2-3 minutes on each side, until there are spots of caramelized kernels, 8-10 minutes total.
Assembly: Use a pastry brush to paint the bottom of a platter (large enough to hold the corn in an even layer) with a generous layer of Bacon Mayo, about ¼ cup. Place corn onto the platter. Season with a large pinch of salt, then brush the tops and sides with more Bacon Mayo so the corn is coated on all sides. Transfer corn to a serving platter, brush with more Bacon Mayo and another pinch of salt on top. Evenly sprinkle the cheese over the corn and finish with paprika before serving.

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

Garlic Parmesan Grilled Corn Recipe by Tasty image

Here's what you need: corn, olive oil, salt, pepper, butter, garlic, grated parmesan cheese

Provided by Matthew Johnson

Categories Sides

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 ears corn
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons butter
1 tablespoon garlic, minced
½ cup grated parmesan cheese

Steps:

Preheat a grill or grill plate to medium heat.
Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
Remove the corn from the heat and set aside.
Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams

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grilled-corn-with-garlic-basil-and-cheese image

2021-06-28 vegetable oil, for oiling the grill grate ; 4 ears; sweet corn, in the husk ; 4 tablespoons; (1/2 stick) unsalted butter ; 1 clove; garlic, …
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5/5 (9)
Category Side Dishes
Author Steven Raichlen
Total Time 20 mins

1. Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean and oil it well.
2. Meanwhile, husk the corn: Cut the tapered ends off and strip back the husk as though you were peeling a banana. Strip them all the way back so you expose the entire ear, including the last inch at the bottom. Tie the husks back with butcher's string — the idea is to make a handle for eating the corn. Alternatively, use one or two strips of husk to tie off the handle. Pull off and discard any silk (the fine filaments between the husk and the ear). Skip this step if your corn comes already husked.
3. Melt the butter in a small saucepan. Stir in the garlic and basil, and cook over medium-high heat until fragrant, but not brown, about 2 minutes.
4. Lightly brush the corn on all sides with the garlic-basil butter and season with salt and pepper. Arrange the ears on the grate, sliding the foil grill shield under the tied-back husks to keep them from burning. Grill the corn until the kernels are darkly browned, rotating the ears every minute or so to ensure the ears cook evenly. You may hear some popcorn-like crackling — cool! Baste the corn with more garlic-basil butter as it grills. Total cooking time will be 8-12 minutes.

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