Duke's Cheesy Grilled Corn with Queso Fresco
Grilled corn brushed with Duke's Mayonnaise and rolled in crumbled queso fresco or Parmesan cheese for a tangy, savory side. Quick weeknight vegetable with bright lime garnish. Grill time is minimal, making this ideal for summer barbecues.
Ingredients
- 4 ears of corn
- 1 Tbsp oil
- ¼ cup Duke's Mayonnaiseregular mayonnaise1:1condiment
Duke's has higher egg yolk content; regular mayo works but flavor differs
- 1 Tbsp lemon pepper seasoningTajín seasoning1:1spice
different flavor profile (chili-lime vs lemon-pepper) but same application
- 1 cup queso fresco or Parmesan cheese, crumbled or grated
- lime wedges
Instructions
- 1
Heat grill to medium high
- 2
Brush corn with oil and grill until tender
- 3
Spread cheese in an even layer on a plate
- 4
Coat grilled corn with Duke's Mayonnaise and roll in cheese until evenly covered
- 5
Serve with lime wedges
Tips
Roll corn immediately after applying mayonnaise so cheese adheres while still warm
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Best served fresh.
Prepare corn on grill up to 4 hours ahead; refrigerate. Apply mayonnaise and cheese just before serving.
Serve warm with lime wedges on the side.
Common Mistakes
Overgrilling corn dries it out; 7-10 minutes at medium-high is sufficient
Applying cheese to cold corn reduces adhesion; coat while corn is still warm
Substitutions
Dairy-Free Swaps
General Alternatives
Duke's has higher egg yolk content; regular mayo works but flavor differs
different flavor profile (chili-lime vs lemon-pepper) but same application