Grilled corn with an ombre effect

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 460, total fat 30 G., saturated fats 5 G., proteins 6 G., carbohydrates 45 G., fiber 4 G., cholesterol 11 mg, sodium 353 mg, sugar 7 G.

To make grilled corn look festive, brush the cobs with mayonnaise and roll them in crushed crispy cornflakes of various colors. For a striking ombre pattern, choose cornflakes in three shades, from reddish to pale yellow. They're decorative and also add flavor to the cornflakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup crushed hot corn sticks with cheese
1 cup chopped salted corn nuts*
1 cup crushed nacho-flavored tortilla chips (or Pringles)
4 ears of corn, shelled
0.5 cup mayonnaise
Lime wedges for squeezing with juice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, mayonnaise, lime, chips

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Meanwhile, arrange crushed corn flakes, corn nuts, and chips in rows on a long tray.
Place corn over direct heat of grill and cook, turning, until browned on all sides, 8 to 10 minutes.

Spread mayonnaise on all sides of each ear of corn, then roll in crushed corn chips to coat. Squeeze with lime juice and serve warm.

Note

Salted corn nuts are a popular South American snack made from deep-fried corn kernels.

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