IONA-style Grilled Corn on the Cob

Ingredients

In this IONA-style adaptation, the traditional Mexican elote is transformed by incorporating island-inspired ingredients and spices. The creamy sauce is made with mayonnaise, lime juice, and local spices, giving it a unique tangy flavor. Additionally, the blend of herbs and spices used to season the corn adds an Atlantic island twist, infusing the dish with a hint of heat and complexity. We alse have the original recipe for Elote, so you can check it out.

• 4 ears of corn 4 ears of corn
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon island-inspired spice blend (such as paprika, cayenne pepper, and thyme) 1 teaspoon island-inspired spice blend (such as paprika, cayenne pepper, and thyme)
• 1/4 cup (15g) grated Parmesan cheese 1/4 cup (15g) grated Parmesan cheese
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 22g, 6g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Peel back the husks of the corn, leaving them attached at the base. Remove the silk strands and fold the husks back over the corn.
3. 3.
   Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is tender and slightly charred.
4. 4.
   In a small bowl, whisk together the mayonnaise, lime juice, and island-inspired spice blend.
5. 5.
   Remove the corn from the grill and carefully peel back the husks.
6. 6.
   Brush the corn with the mayonnaise mixture, making sure to coat all sides.
7. 7.
   Sprinkle the grated Parmesan cheese over the corn.
8. 8.
   Return the corn to the grill and cook for an additional 2-3 minutes, until the cheese is melted and slightly golden.
9. 9.
   Remove the corn from the grill and garnish with fresh cilantro.
10. 10.
    Serve the IONA-style Grilled Corn on the Cob with lime wedges on the side.

Treat your ingredients with care...

• Corn — Choose fresh and tender corn for the best results. Soak the corn in water for about 10 minutes before grilling to prevent it from drying out.
• Island-inspired spice blend — Feel free to adjust the spice blend according to your taste preferences. Add more or less cayenne pepper depending on your desired level of heat.

Tips & Tricks

• For a smokier flavor, you can grill the corn directly without folding back the husks.
• If you prefer a spicier kick, sprinkle some additional cayenne pepper or chili powder over the corn before serving.
• Experiment with different herbs and spices in the island-inspired spice blend to create your own unique flavor profile.
• If you don't have a grill, you can also cook the corn on a stovetop grill pan or under the broiler in your oven.
• To make the dish more indulgent, you can add a drizzle of melted butter over the corn before brushing it with the mayonnaise mixture.

Serving advice

Serve the IONA-style Grilled Corn on the Cob as a side dish or appetizer at your next summer barbecue or island-themed gathering. It pairs well with grilled seafood, jerk chicken, or tropical salads. Encourage your guests to squeeze fresh lime juice over the corn for an extra burst of flavor.

Presentation advice

Arrange the grilled corn on a platter and garnish it with a sprinkle of fresh cilantro. The vibrant colors of the corn and the green cilantro will make the dish visually appealing. Serve it alongside lime wedges for an inviting presentation.