origin: Traditional (National&Religious)
Generally corn on the cob boiled, which still tastes great but it’s different from grilled. One major difference you can notice is that when you boil corn, it keeps it’s “plumpness” all around. When you grill corn, some of the kernels will look sort of deflated, but when you bite it they’re still juicy. The spice level with chili or cayenne is up to you. First pre-cook the corn on the cob as used to, drain it. Preheat the frying pan or your barbecue on high heat. In the meantime, coat corn cobs with butter and evenly sprinkle salt and garlic powder for taste. Once preheated, place the corn on the grill and toast for 10 minutes turning every 5 minutes or so. When finished, the corn should be lightly browned or blackened just enough for the kernels to be grilled.
Cover each piece in the mayonnaise, then sprinkle paprika and cheese if you like. Serve with lemon wedges and squeeze the juice over the corn before eating for an extra flavour blast.