No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Corn with Lime and Cheese

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Grilled Corn with Lime and Cheese

Source: Everyday Food, September


  • 4 ears of corn
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon chili powder
  • 2 ounces finely grated feta cheese


  1. Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.

  2. Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.

  3. Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

Reviews (2)

  • scrapofnature 26 Jul, 2008

    Oh--maybe mint, too?

  • scrapofnature 26 Jul, 2008

    The feta here is standing in (I'm thinking) for Cotija cheese, which is a really mild Mexican kind, or queso fresca, which is like feta that has not been brined. I have been able to get either of these in most cities I've lived. That said, feta is a different idea, and intriguing, but couldn't it be Greeked up a little, maybe using some thyme, lemon instead of lime juice, and brushing corn with extra virgin olive oil for grilling? Serve it with olives?

Related Topics