Entertaining, Sides, Snacks
Comments 19

Grilled Corn on the Cob with Lime and Parmesan

Grilled corn

Grilled corn

Grilled corn

Grilled corn

Grilled corn

Let me let you in on some of my foodie soft spots that literally make my knees weak all the time – they’re non other than …

“Crispy skin melt-in-your-mouth pork belly, Perfectly grilled scallops and Buttery creamy sweet corn on the cob.”

I love corn so much that I can eat at least 6 corn cobs by myself.  LOL 🙂  There’s something so special about corn, don’t you agree?  It’s just something in there that I can’t pin my head to it.  Kids love them, adults enjoy them.  Imagine this – hot steamy corn on the cob, slathered with lots and lots of melted butter, then sprinkled with salt and some chilli pepper.  What an A-game!

Of course the best time to get fresh corn is during summer but since we are plagued by arctic weather down under, couple with my strong cravings and ❤️ for corn – pre packed corn on the cob will just do for now.  Hey, whatever it is, we can still turn these corn into super darn delicious corn, right?

There are just so many ways to achieve delicious tasting corn and one of it is in this recipe.  It just tick all the boxes.

Is it creamy? Yes!
Is it crunchy? Yes!
Is it cheesy? Yes!
Will you eat it everyday? Yes!

What’s your favourite way of eating corn?

Grilled Corn on the Cob with Lime and Parmesan (adapted from Dan Hong’s Mr Hong) 

Serves 4

6 corn on the cob
2 limes, halved
Handful of fresh baby coriander leaves
Parmesan wedge, for grating
Cocktail skewers, for serving

(Seasoned cream) 
500 g Japanese Kewpie mayonnaise
500 g sour cream
1 1/2 tbsp ground cumin
3 tbsp shichimi togarashi, extra for sprinkles

1. Whisk all seasoned cream ingredients in a bowl until well combined. Set aside.

2. Steam the corn cobs until cooked through, about 15 – 20 mins – tender but not too soft.  To test, just pinch a kernel and if it feels a little resistant, that will do cause I like it with a little crunch.  If not, continue to steam until it reaches the texture you like.

3. Heat up a grill pan and chargrill the corn, turning a few times, until the kernels are a bit charred.  Remove the corn and stab one end of each corn cobs with cocktail skewer so it’s much easier to enjoy without getting your hands dirty.

4. Generously slather each corn with seasoned cream (as much as you like).  Then sprinkle extra shichimi togarashi on the corn if you like it to be a bit more spiced.  Place them on a serving platter and squeeze some fresh lime juice over the corn to break the creaminess and add a bit of acidity.  Scatter the baby coriander leaves and with a microplane, grate lots and lots of parmesan over the top of the corns.  Serve immediately.



  1. Yummmm…… this looks like crazy corn that’s just a little less crazy and a little more fresh than the kind you usually see. A once a week summer kind of veggie dish. Must try!

  2. Definitely agree with eating 6 corn on the cobs just in one sitting haha they are the best, I’m so glad to have stumbled upon this recipe!! Looks so good

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  6. I am literally in a food coma right now. I haven’t had corn on the cob all year and this just topped it all of. I am now sitting in class craving corn. The pictures are like eating at me. This is miserable. But, on the positive note, I am now going to go to the grocery story after class and buy 6 corn on the cob, 2 limes, Handful of fresh baby coriander leaves, Parmesan wedge, and Cocktail skewers. I should never look at food blogs again. Ever.

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