Parmesan Roasted Corn on the Cob Recipe - Allrecipes.com
Parmesan Roasted Corn on the Cob Recipe
  • READY IN 20 mins

Parmesan Roasted Corn on the Cob

Recipe by  

"Roasted corn on the cob with Parmesan cheese and mayonnaise."

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Ingredients Edit and Save

Original recipe makes 5 ears of corn Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
  3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2010

Fantastic! I wrapped mine in foil and threw in a 400 degree oven for 20 minutes. So delicious. Can't wait to make it again!

 
Most Helpful Critical Review
Sep 14, 2010

Tastes good! I'm just not a fan of getting the mayo grease! I baked it for 20 minutes @ 400 since I don't have a grill. Good texture!

 
Aug 24, 2007

Helpful Hint: a friend made this for us (with the addition of a fresh rosemary sprig) and we used the new Reynolds no-stick foil. Everything stuck to the corn and it was delicious!

 
Jun 17, 2007

I made this tonight for Father's Day (after seeing this recipe on Paula's Deen show two days ago). It was really good. I HATE mayonaise, but really wanted to try the recipe how it was shown on the show, so I used it. I just brushed a little on-basically to use as an adhesive for the parm and seasonings. I could not taste the mayo at all once it was grilled. The flavors of the corn, chili powder and cheese were a nice blend. Will definitely do this again. Corn on the cob is great by itself, but it is fun to kick it up a bit too!

 
Jul 06, 2008

This is the traditional Mexican way of eating corn. Just we normally put the toppings on after grilling the corn so I wanted to try this recipe for the foil packets. I sprinkled the parmesan on the corn after removing the packets from the grill because a lot of reviewers said the cheese sticks to the foil. There's no doubt this is the best way to eat grilled corn.

 
Jul 22, 2010

I think we left this on the grill a little too long. Even with that, the flavor was a nice change from plain butter. Next time we'll have to keep a better eye on it. EDIT: I tried this recipe again, but grilled the corn in husks and left the whole mayo thing out completely. In a separate bowl I mixed together grated parmesan cheese, chili powder, salt, pepper, and added 1 tsp. of smoked paprika. When the corn came off the grill we buttered it and then sprinkled the cheese/spice mixture onto it - much better!!!

 
Jul 20, 2007

I love this recipe. The only thing I do differently is sprinkle the parmesan cheese after the corn is done cooking. Otherwise the cheese stuck to the tinfoil. Delicious.

 
Jun 25, 2008

I made this tonight and it was wonderful! My husband even loved it! I changed the serving to 2, since it was just the two of us and made a couple modifications. I used Hellmans light to save on the fat and used a little less of the chili powder. I mixed the mayo w/the cheese, spread the mix on the corn, then sprinkled the pepper/salt/chili powder mixture. Turned out great!! Will make this again

 

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Nutrition

  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 934 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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