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Nothing says backyard BBQ (aka braai) like corn on the cob.

And I love it when the corn gets that nice char on it. It just adds this smokey flavor.

Living in Los Angeles a lot of food has a Mexican influence. So I have taken the corn a little South of the border.

Once it’s grilled I brush it with some Greek yogurt and sprinkle on some parmesan cheese and chopped cilantro.

I’ve also added some cayenne pepper cause I like it when things are spicy.

You can always adjust or leave this out if you don’t like the heat and serve with lemon for that citrusy zing!!!

It’s so spicy and delicious xxx MM


Chilli Grilled Corn

  • Author: Melissa Mayo


  • 4 ears corn on the cob (outer husks peeled back and tied together)
  • Olive oil spray
  • 2 lemons– one for corn and one cut into wedges for garnish
  • 6 oz /170g of plain Greek yogurt
  • 1 cup of grated parmesan cheese
  • Coarse salt & black pepper
  • Cayenne pepper/chilli to taste
  • 2 TBS chopped cilantro


Pull the outer husks down the ear of corn to the base. Strip away the silk by hand. Fold husks back into place and tie with one of the husks. Spray the corn with olive oil spray.

Heat the grill. Place the corn on the grill leaving the husks off it. Close the grill and cook for 15 to 20 minutes turning every 5 minutes, so it cooks evenly (kernels should be tender when pierced with a knife).

Remove the corn from the grill and squeeze lemon juice over it. Brush each ear with Greek yogurt and scatter with the grated parmesan cheese. Season with coarse salt, black pepper, and cayenne according to taste.

Garnish with some chopped cilantro and serve with a wedge of lemon


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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