Ingredients

The following ingredients have 4 Servings
  • 4 ears corn
  • ½ cup mayonnaise
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, (for drizzling)
  • ½ cup (16 g) finely chopped fresh cilantro
  • ¼ cup (25 g) freshly grated Parmesan cheese
  • Low FODMAP hot sauce, (such as Tabasco or Texas Pete’s, for serving)

Instruction

  • Bring a large pot of salted water to a boil. Add the corn, still in their husks, and cook until just tender when pinched with tongs, about 5 minutes. If the corn is bobbing up out of the water, place a heatproof plate on top to keep them submerged. Using tongs, transfer the corn to a platter and let cool slightly, then pull back the husks and remove the silk. Tie the husks together with kitchen string.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, lime zest, and lime juice. Season the lime mayo with salt and pepper.
  • Light a grill. Drizzle the corn all over with olive oil. Grill over high heat, turning occasionally, until lightly charred in spots, about 5 minutes. Transfer to the platter. Spread the corn all over with the lime mayo and sprinkle with the chopped cilantro and Parmesan. Cut cobs in half (half a cob per serving) and serve right away with hot sauce.