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Roasted corn with chipotle mayo & parmesan


  • Peel back the husks from the corn cobs and tie as a handle. Remove any silk and cook on a covered, preheated BBQ for about 5-6 mins until evenly coloured (with the husks hanging out the sides underneath the lid), turning slightly every minute or so. 
  • Combine the chillies with some of their sauce and the mayonnaise. 
  • Then coat each corn cob with the chipotle mayo, sprinkle with grated parmesan and serve. 
  • Bob Hart – Australian Barbecue Academy


  • 4 corn cobs, with husks
  • 1-2 canned chipotle chillies in Adobo sauce, chopped
  • ½ cup American mayonnaise
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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