Memorial Day wouldn’t be the same without some delicious Corn on the Cob!
Grilled Corn on the Cobb with Smoked Paprika Mayonnaise Rub and Lime
5 ears sweet corn on cob
6 tbsp. Butter, melted
1/4 cup mayonnaise
1 tsp. Smoked paprika
1/4 tsp. Cayenne pepper
1/4 tsp. Chili powder
2 tbsp. Parmesan cheese, grated
Salt and pepper to taste
1 lime freshly squeezed
Fresh parsley for garnish, chopped
Preheat your grill to 400-450 degrees F. for direct heat grilling. Husk the corn and remove the silks. Set the ears of corn on a metal baking sheet. Brush the melted butter on all sides of the corn and sprinkle all sides with salt. In a small bowl, combine the mayo, chili powder, smoked paprika, cayenne pepper, and lime juice. Refrigerate until ready to use. Place buttered brushed corn directly on the grill grates. Cook for approx. 20 minutes, turning every 2 minutes. Place the corn back on the baking sheet and brush on all sides with the mayo mixture. Sprinkle all sides with Parmesan cheese. Salt and pepper to taste and add parsley garnish.