We could eat a lot of corn on the cob. A lot. But we've thankfully abandoned the boiling-pot-of-water ways of our youth in favor of a smokin' hot grill, some fresh lime juice, and crumbled cotija cheese. (Hey, if you're gonna do it, you've gotta do it right.) The ears get a gorgeous char, making them way more flavorful—and prettier, too. To really make the flavors of your corn pop (heh, heh) Bon Appétit editor-in-chief Adam Rapoport opens our eyes to the world of mayonnaise-basted cobs. Trust us—you're gonna want to check out the video to find out more.
The Trick to Great Corn on the Cob? Mayonnaise, and a Grill
Step away from the boiling water! In this grilling video, we show you how to add way more flavor to your ears of corn.
