Get the Recipe: Vivian's Grilled Corn with Bacon Mayonnaise & Pecorino Romano


Just in time for Memorial Day weekend, we’re sharing Vivian’s recipe for grilled corn with — drumroll please — bacon mayonnaise. Once you try this recipe, you will not go back to plain, buttered corn. This recipe makes more bacon mayonnaise than you need but it’s also really good on baked potatoes, grilled asparagus and more. Here’s one more suggestion: If you are enjoying a grilled feast this weekend, we recommend you pair it with a beer from one of our show sponsors: Summerfest, the perfect crisp lager for warm weather, from Sierra Nevada Brewing Co.

Grilled Corn with Bacon Mayonnaise and Pecorino Romano
Grilled corn tossed with mayonnaise, covered in cheese, and squirted with lime is a classic Mexican preparation. This is my nod to the tradition. If you can’t find Pecorino Romano, any hard cheese, like Parmigiano-Reggiano, will work. To make this or any of the other recipes that call for bacon fat, just get yourself a heatproof vessel and start saving all the slightly cooled grease that renders off your bacon. I use a mason jar. Keep it in the refrigerator, and you’ve salvaged a beautiful and useful thing. 

For bacon mayonnaise: 
⅓ cup mayonnaise
¼ cup reserved room-temperature bacon fat
Zest of 1 lemon, removed with a Microplane
1 tablespoon lemon juice
½ teaspoon granulated sugar

5 shucked ears of corn
1 tablespoon extra-virgin olive oil
2 teaspoons salt
3 tablespoons Pecorino Romano, grated on the Microplane
1 teaspoon paprika

Make the mayonnaise: In a small bowl, combine all the ingredients and stir vigorously to incorporate. As you might imagine, this is good on a lot of stuff. 

Preheat your grill to medium-high. You need the grates to be quite hot in order to achieve the char you’re looking for, but you don’t want jumping blue flames. 

Toss the corn with the olive oil and salt and position the ears perpendicular on the grates. Grill 2 to 3 minutes on each side or until you see spotty caramelized kernels. It should take about 10 minutes to get it right all the way around. 

Combine the corn and about ⅓ cup of the mayo in a large bowl. Toss it around and get it good and coated. Lay the corn in a single layer on a serving tray. Top with the cheese and paprika.

Yield: 5 servings