Grilled corn on the cob

Grilled corn on the cob
  • 4 Piece corn on the cob, husks removed
  • 1 Table spoon (tbsp) butter
  • 1 Tea spoon (tsp) garlic powder
  • 1 Tea spoon (tsp) salt
  • 1 Tea spoon (tsp) sweet or smoked paprika
  • 3 Table spoon (tbsp) mayonnaise
  • 1 Piece lemon or lime

season: Summer,Autumn

occasion: 4Holidays

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.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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