Grilled corn with Chimichurri Style Mayonnaise Recipe

As seen in the 2025 Culinary Calendar

December 15, 2024

Stanley Dry, Photos by Eugenia Uhl,

Makes 12 ears of corn

1/2 cup mayonnaise
3 cloves garlic, minced
3 tablespoons cilantro, mince
2 tablespoons ground cumin
2 tablespoons olive oil
12 ears of fresh corn, shucked
Salt and pepper for the table

PREPARE you fire so that the coal is on the high side of medium. A gas grill should be set at medium. If it’s a rainy day, set your broiler going.

PLACE the mayonnaise, garlic, cilantro and cumin in a bowl. Mix well. Then mix in the olive oil thoroughly with a whisk. Brush each of the ears of corn with the mixture using a pastry brush.

GRILL directly on the grill rack or about 4 inches from your broiler flame. The total cooking time will be from 4 to 6 minutes, but you must keep turning the corn. Brush on additional sauce as needed. There will be scattered char over the kernels, which only adds to the flavor.

REMOVE from the grill or broiler and brush on one last coating of the sauce before serving. Serve with salt and pepper on the table.