Recipe Background
This Picnic Corn, with its cilantro-garlic-lime charm, captures grilling romance.
The memory of my first picnic with a partner still lingers as vividly as the tangy aroma of lime on a summer breeze. We were two broke college students hungry for an escape from textbooks, and it was the first time we consciously ditched the cafeteria for something a bit more romantic. Armed with a worn basket and a slightly rickety cooler, we ventured to a nearby park, our limited budget pushing us toward creative culinary adventures. I’ve always had a soft spot for corn, and with a bit of melted butter on hand, I knew we could elevate such a humble ingredient.
Sitting on that checkered blanket, I watched as he struggled to get the grill just right. A small celebration erupted when the corn began to lightly char, the scent mingling with sunshine and the kind of hope only young love knows. Adding a touch of garlic and a generous sprinkle of chile powder ensured the seasoning lingered after each bite, complemented by the creaminess of mayonnaise. A sprinkle of Romano cheese served as the final coup de grâce. As I squeezed lime over the finished product, I remember laughing and telling him the flavor was like our own quirky relationship—unexpected, a little cheesy, yet utterly captivating.
Experience taught me a couple of tricks that day: ensure the corn is evenly brushed with melted butter or olive oil and allow the cheese to warm slightly for an even more delightful texture. The simplicity of these actions turned a straightforward dish into something extraordinary, much like love in its early stages. The picnic was just the first of many culinary adventures with him, each one more delicious than the last.
Ingredients
- 8 ears corn shucked
- 1/4 cup butter melted, or olive oil
- 1 tablespoon cilantro
- 1 clove garlic minced
- 2 teaspoons chile powder
- 1/2 teaspoon salt
- 2/3 cup mayonnaise
- 1/4 cup fresh lime juice
- 3/4 cup Romano cheese grated
- lime wedges optional, for garnish
Directions
- Preheat an outdoor grill to medium-high heat. Alternatively, you can preheat the broiler on low and line a baking sheet with parchment paper or aluminum foil.
- Brush the corn with the melted butter.
- Grill the corn until hot and lightly charred all over, about 7-10 minutes. Alternatively, broil the corn 6-inches from the heat source, flipping the corn halfway through until charred spots appear all over, about 20 minutes.
- Mix the cilantro, the garlic, the chile powder, the salt, the mayo, and the lime juice together.
- Spread the mayo mixture evenly over the corn.
- Sprinkle the Romano cheese over the corn.
- Optionally, return the corn to the grill or broiler to melt the cheese slightly.
- Serve warm with the lime wedges.
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