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Jackson’s Grilled Corn

July 7, 2010

Summer is the time for grilling, and also the time for some serious corn on the cob. I’m a huge fan of grilled corn, but for boyfriend’s family, it’s more of an obsession.

Tyler’s father likes to piddle around with recipes a lot. This may lead to some unhealthy habits (adding bacon grease to everything) and some headaches for his wife, Julie, but he is a damn good cook when he gets it right (which is most of the time). I’m not sure where Tyler’s father, Gerald, got this recipe, but it is to die for. I cannot even hear the phrase “corn on the cob” without dreaming of this creation.

Grilled corn, Jackson-style. Photo copyright Katie Currid.

You’ll Need:

*Note: Because this is a Jackson recipe, measurements just aren’t “a thing.” I will do my best to guesstimate, but most of the portions I’m use to are in “handfuls” and “pinches”

4 ears of corn (remove husk, keep bottom of husk as handle)

1/4 cup butter (1/2 a stick) or 1/2 cup olive oil

1 cup mayonnaise or Miracle Whip

2 T paprika

1/2 tsp pepper

1/2 tsp salt

1/2 cup shredded white cheese (I used the three-cheese Parmesan, Romano, Asiago cheese variety)


Aluminum foil


1. Husk corn, leaving bottom park of the corn to use as a handle. Slather corn liberally with butter or olive oil (sorry, cholesterol level). Place corn directly on grill – do not wrap in aluminum foil. This give it a distinct flavor.

2. After grilling corn, cover with mayonnaise (use your clean hands!), then sprinkle with paprika, pepper and salt. Add cheese, then place corn in a pan in the oven for a couple minutes at around 275, just until cheese melts.

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