1. Peel back the ears and pull out the silk, leaving the stem which we will use for handling the corn. Slather ears with some softened butter and put directly on a hot grill.
2. Rotate the corn every 2 minutes until the ears cook evenly. (there should be some charred kernels) Gas grill: 10 minutes Electric Grill: 25 minutes
3. While the corn is grilling, add the mayo, cilantro, garlic, and white pepper in a bowl and mix until all ingredients are fully incorporated. Set aside.
4. To cook the bacon microwave: 3-5 minutes in a medium pan over medium heat: 10 minutes oven @350 degrees: 30 minutes Once bacon has cooled down crumple into small bite-sized pieces.
5. When the corn is fully cooked remove from heat and slather with the garlic/cilantro aoili. (The corn’s color will get brighter as a indication it is done.)
6. Then sprinkle the corn with the shredded parmesan cheese and add the crumbled bacon.
7. Finally sprinkle with paprika and a squeeze of lime juice.
8. Garnish with chopped cilantro.

Did I mention that I’m transitioning my meals to all organic food? So as we’re checking out, I spot the cover of Martha Stewart’s Living magazine and see the most beautifully plated corn on the cob I’ve ever seen.  It was slathered with a creamy goodness and there were..wait for it.. little flecks of bacon on them! OMG friends. Her take on Mexican Grilled Corn was perfect and after watching Nacho Libre 1000 times you’d think I would’ve already made this….but noo. So I decided to give it a go and boy are we glad I did. It was the highlight of our meal…and it was already a pretty awesome meal, I must admit, with the following extraordinary items:

• Sofrito-seasoned, homemade ground beef burgers
• Freshly-baked Brioche Hamburger Rolls (store-bought) slathered with Cilantro Aoili
• Thinly cut fried shoestring onion
• Mexican Grilled Corn on the Cob
• Truffle Potato Chips (these were store-bought but I’m thinking about making these in the Feel Good Food Kitchen soon..so stay tuned)

1. So we start with fresh corn- preferably organic. Peel back the ears and pull out the silk, leaving the stem which we will use for handling the corn. Slather it with some butter and put directly on a hot grill.
2. Rotate the corn every couple of minutes until the ears cook evenly. (there should be some charred kernels)
3. While the corn is grilling, add the mayo, cilantro, garlic, white pepper in a bowl and mix.
4. When the corn is fully cooked remove from heat and slather with the garlic/cilantro aoili.
5. Dip the corn in the shredded parmesan cheese and sprinkle the crumbled bacon and paprika on top. (Garnish with chopped cilantro and a squeeze of lime.)

What I Know You Will Love

Easy–>>>This Mexican Grilled Corn was not complicated at all to make 10-15 minutes tops to cook on a gas grill and about 20-25 on an electric grill. You can make the delicious garlic cilantro aoili and shred the Parmesan cheese ahead of time, and cook the bacon while the corn is grilling – that’s it.

Sweet/Salty–>> If you absolutely love the whole sweet/salty thing (like I do) then this is right up your alley. The sweet corn and the salty mayo, bacon and Parmesan cheese is…oh my gosh..words fail me…well you just have to try it. It’s the way corn on the cob is supposed to be eaten! I guarantee you won’t settle for plain ol’ corn on the cob again.