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1
Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
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2
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
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3
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
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4
Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.
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5
Cook's Notes:
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Grilled Corn Serving Variations:
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Smaller Portions For A Party:
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Cut each corn on the cob in half creating double the amount of servings.
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9
Elotes Corn Salad:
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After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro. Easier.
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11
To Handle:
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12
Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.
