That sounds good! I am going to try your recipe - love lime and cilantro & we eat alot of Mexican food.
Following is a similar recipe from Paula Deen, grilling the corn. The mayo is spread on the corn before grilling. I use a sandwich bag with my hand inside to slatter the mayo on the corn cobs.
The aroma from the charring kernels is devine.......

Cheese on the Cob
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Barbecue Bonanza
Cheese on the Cob
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

I don't eat mayo so these recipes are not for me. But, (hoping I don't get shot-up too badly here because I know folks have strong feelings about their mayo!)...

I'm wondering if for those who do like mayo if the new Kraft stuff that's 1/2 olive oil & 1/2 mayo would be good for the corn recipes? Strikes me that it would?

Supposedly, 1/2 the calories & 1/2 the fat.

/tricia

Here is a link that might be useful: Kraft Mayo with Olive Oil - Scroll all the way to the bottom

mago - Funny, I had that recipe at a party recently and that is what prompted me to finally try this CI recipe that I had been eyeing for quite a while.

tricia - I cannot see why not. My mom gave me a jar of Hellman's Light this weekend that she bought by accident. She meant to buy their olive oil version. I had not seen these versions on the shelf before but then again it is not often that I buy mayo. Once I get through my stock I'll give the healthier stuff a try.

Here is a link that might be useful: Hellman's version

Oh boy! More things to do with corn on the cob! Yum!

I think I posted this recipe before in some thread or other, but I'll add mine to this thread. It's the way street vendors in India make it:

Spicy Fire-Roasted Corn with Citrus

1T cayenne pepper mixed with
1 1/2 T salt.
4 ears of fresh corn (or more, if you want leftovers for roasted corn salad)
One lemon and one lime cut into wedges.

Fill a salt shaker with the salt and cayenne pepper.*

Shuck the corn and trim ends for corn skewers if you will use them at the table. If it's your first time roasting corn this way, it's a good idea to practice on one ear before committing all to the grill.

Brush your hot grill (not the corn) with a bit of oil, and using tongs, place the corn on the grill. Keep an eye on the ears, and turn them occasionally to prevent too much charring in one spot. You do want some browning and a bit of char as the caramelized bits give the corn a wonderful flavor. The corn should be done in approximately 5 minutes, depending upon the freshness and size of the ears.

Serve the corn with wedges of lemon and lime and the shaker of cayenne-salt. The diners rub the wedges all over the corn and then sprinkle with the cayenne-salt to taste.

* If you have children eating who might be put off by the cayenne, make a second shaker with equal parts of salt and sugar for them to use instead.

Leftover Roasted Corn Salad

2 ears leftover fire-roasted corn
4 T lemon/lime juice
2 T honey
1 t salt
1/4 t black pepper
2 cups assorted grated or chopped vegetables. (I like grated carrot, chopped red bell peppers, green onions, diced cucumbers, chopped tomatoes, crunchy celery, thinly sliced radishes and frozen peas, but just use up whatever odds and ends your refrigerator or garden produces! I've even added chopped apples or pears at times!)
1/4-1/3 c toasted, roughly chopped pecans, cashews or hazelnuts*
1-2 T minced fresh herbs (basil, cilantro, tarragon or parsley) -optional-

Cut leftover roasted corn from cobs into a bowl and then gently scrape the little juicy bits from the cob with the blunt side of a knife into the same bowl. Mix the lemon/lime juice, honey, salt and pepper in a bowl and whisk until the honey is completely dissolved. Toss the vegetables with the dressing, and let sit at least 10 minutes for the flavors to develop. If you are adding fresh herbs, toss them in just before serving. This salad is wonderful with any simply grilled meat or fish, and pairs quite well with rice or couscous as a starch. It can also be made hours ahead, although it might soften and the colors might fade a bit if you make it the day before. Sprinkle the nuts on top of the salad before serving.

*Toasting the nuts really brings out their flavor. Before chopping, put the nuts into a pan over a medium-high heat. Shake the pan gently back and forth as though you were making popcorn until the nuts darken slightly and become fragrant.