The first time I've ever eaten (let alone heard of) Cuban grilled corn was at Cafe Habana in New York City. It completely changed the way I've always eaten corn, which was boiled. From then on, I've tried corn a few other ways: grilled, roasted, and even steamed (my least favorite). My most memorable corn on the cob experience was bought from a Maryland farmer who was selling corn on the side of the road. I oven-roasted it with the husk on. It was like candy on a cob, hands down the sweetest corn I've ever eaten. Later on, I learned that the sooner you eat corn picked from its stalk, the sweeter it is.
While we were grilling corn this past weekend, Gary told me he's never heard of Cuban style grilled corn. Well, you know what happened after that. I took those cobs off the grill and made them Cuban!
Cuban grilled corn
- 4 cobs of corn (cut in half)
- Japanese mayonnaise (regular mayonnaise if fine too)
- Parmesan cheese (finely grated)
- chili powder
- 1 lime cut into wedges
- grill the corn on medium-high heat for 5-10 minutes or until slightly charred.
- spread mayonnaise on corn and sprinkle with salt, cheese, and chili powder. squeeze some lime juice over before serving.