Roasted corn with maple chile dressing

By Raquel Fox
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  • 2 cups (500 milliliters) mayonnaise
  • 1/4 cup (60 milliliters) pure maple syrup
  • 1 tablespoon (15 milliliters) sambal oelek
  • 6 ears corn, cooked (husk discarded)
  • Olive oil
  • 1 1/2 cups (375 milliliters) shredded Parmigiano-Reggiano
  • 1 tablespoon (15 milliliters) diced fresh Italian parsley


  1. Fire up the grill to medium-high. In a small bowl, combine mayonnaise, maple syrup and sambal oelek. Set aside.
  2. Brush the cooked corn with olive oil and place on grill, turning occasionally, until corn is slightly charred all over, about 10-15 minutes. 
  3. Spread sauce evenly over corn. Top with cheese. Cover grill and melt cheese for three to five minutes. Garnish with parsley and serve at once.


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