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  • 3 garlic cloves, crushed with press (about 1 tablespoon)
  • 1 tablespoon Filippo Berio® Extra Virgin Olive Oil
  • ½ cup Food Club mayonnaise
  • ¼ cup Food Club grated Parmesan cheese plus additional for sprinkling (optional)
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon ground red pepper
  • 6 ears of corn, silks and husks removed, cut crosswise in half
  • Nonstick cooking spray
  • ¼ cup coarsely chopped fresh basil leaves


  1. Prepare outdoor grill for direct grilling over medium-high heat. In small skillet, cook garlic in oil over medium heat 1 to 2 minutes or until golden brown, stirring frequently; cool.
  2. In small bowl, stir mayonnaise, cheese, lemon juice, red pepper and garlic mixture. Makes about ¾ cup.
  3. Spray corn with cooking spray. Place corn on hot grill rack; cover and cook 10 to 12 minutes or until golden brown, turning frequently.
  4. To serve, brush corn with mayonnaise mixture; sprinkle with additional cheese, if desired, and basil.

3 More Mouthwatering Corn Toppings

  1. Rosemary-Pepper Spread: Place 1 stick softened butter, 1½ tablespoons chopped rosemary, 2 teaspoons cracked black pepper, 1 teaspoon fresh lemon juice, ½ teaspoon salt and 1 pinch cayenne in a bowl; mix well. Refrigerate for up to 6 days or freeze for up to 6 months, sealed well.
  2. Guacamole Butter Spread: Into a medium bowl, mix 1 tablespoon fresh lime juice and 1 mashed ripe avocado. Stir in 1 stick of softened unsalted butter, 1 ½ teaspoons taco seasoning, and ½ teaspoon salt.
  3. Mexican-Style: Spread grilled corn with ½ cup mayonnaise, roll into 1/3 cup queso fresco cheese and then sprinkle with 1 tablespoon chipotle chile powder.

  • 248 Calories
  • 23g Fat (15g Saturated)
  • 10mg Cholesterol
  • 199mg Sodium
  • 27g Carbohydrates
  • 2g Fiber
  • 5g Protein