Grilled Corn with Chili & Parmesan

Wednesday, July 1, 2015

Grilled Corn with Chili & Parmesan

Zesty and flavorful grilled corn on the cob recipe adapted from

Course: Side Dish
Categories: Vegetable
Source: adapted from
Preparation time: 30 mins
Cooking time: 20 mins


6 corn cobs, with husks and silks
Extra Virgin Olive Oil oil, for brushing*
Large handful of fresh cilantro, finely chopped
1 red chilli, finely chopped, or chili powder
1 tsp sea salt
½ cup finely grated Parmesan cheese – or however much you like!
Finely grated lime zest

4 lime wedges, to serve


Prepare the corn for grilling by peeling back the husks from cobs – but don’t detach – then remove the stringy silks. Fold back the husks and tie ends with some kitchen string. Place in a deep bowl and cover with cold water. Set aside to soak for 25 minutes.

Drain cobs well.

Heat a grill plate or barbecue over medium-high heat. Grill corncobs, rotating every so often, for 15-20 minutes, or until tender. Remove from grill, peel back husks, brush with olive oil, then grill, turning occasionally, until the kernels have turned a bright yellow and the cob is slightly charred – approx. 6-8 minutes.

Arrange on a serving platter, brush with extra virgin olive oil and scatter with chili, sea salt, and chopped cilantro. Finish with Parmesan and lime zest. Serve with lime wedges.