Reviewed: Oct. 1, 2009

I think I exprcted more hmph!

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SHYLIE

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Sep. 12, 2009

This was a twist on the typical grilled corn on the cob. I did like the flavors & the corn was moist not dried out. I used paprika cause I was out of chili powder and sprayed the foil with non-stick spray so the cheese did not stick. I personally like the fresh taste of corn but will keep this for when we need something fancy.

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Rachel

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Reviewed: Sep. 8, 2009

What a great way to perk up some tired, boring corn! I combined the mayonnaise with the parmesan cheese and other ingredients. Then smeared it all over my ears of corn, wrapped them loosely in foil and baked in the oven at 350 degrees for about 45 minutes (I was also baking a meatloaf at the same time). This is a keeper. Thanks for the recipe.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Aug. 6, 2009

made this at the beach a friend also made corn on the cob. after tasteing my corn she wouldn't eat her own . everyone just loved it . will make corn this way from now on.

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ghost

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 20, 2009

This is a great start but I doubled it for more corn, nixed the mayo and combined the dry ingredients with melted butter and brushed it on the corn. I didn't put the corn on aluminum foil, just straight on the grill. It turned out great!!

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JnNevins

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Newburg, Wisconsin, USA

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Reviewed: Jul. 13, 2009

Love it! This is how we've always eaten street fair corn. I grew up in the south, so the Mexican influence is alive and well. I, too, was used to putting the toppings on after it was roasted, but I loved the flavor of the chili powder more so this way. I slathered the corn in the mayo and ancho chili powder, wrapped it up, roasted it and then rolled it around in the cheese right before serving. Muy Bien!

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SweetSweetSteph

Cooking Level: Professional

Home Town: Oklahoma City, Oklahoma, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 6, 2009

I mixed the mayo with dry ranch dressing mix and some ground chipotle chile (dry, not canned), spread on the corn, wrapped and grilled. Then rolled in the parmesan. Some of the mayo stuck to the foil, but we scraped it off and spread back on the corn. Excellent!!

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JanHomeCookin

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Reviewed: Jun. 16, 2009

This recipe is great, but it works best if you lather everything on AFTER the corn is done on the grill..that way nothing sticks to the foil. Also, put some chopped fresh cilantro on it and squeeze lemon juice! Made this way, it is AMAZING!

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Alyssa

Cooking Level: Expert

Home Town: Yuma, Arizona, USA

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Reviewed: Jun. 16, 2009

I was very disappointed in this recipe. All the cheese and seasonings stuck to the aluminum foil! I even followed other reviewers advice and sprayed the foil with non stick cooking spray. When I opened the corn from the grill, I had plain old grilled corn on the cob with a bunch of cheese and seasonings stuck to the foil. Will not be doing this again.

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Mrs. King

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Reviewed: Jun. 13, 2009

I actually roasted the corn with nothing on it, and then brushed the mayo and seasoned parm on afterwards. Made it easy for people to customize the corn how they wanted. Yum

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Norma Lee Wright 90

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Reviewed: Jun. 13, 2009

We've tried this recipe twice.. We had better luck mixing the mayo with the chili powder, salt and pepper and then applying to the corn...sprinkle the parmesan on the front part of our foil and roll the corn in it...much less mess!

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nosleepx4

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Reviewed: May 26, 2009

Not a big fan of this recipe. I don't know if it was the parm cheese or the chili powder that my husband and I didn't care for. Glad I tried it, because now I know. From now on we'll just stick with plain ol' butter.

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Cards4727

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Reviewed: May 23, 2009

I didn't care for this receipe. I did not change anything in the receipe, but I felt that the parmesean flavor was to strong for the corn...

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 26, 2009

This came out really well and was VERY easy! We are not huge fans of mayo, but you couldn't taste it once it was grilled. We used fat-free mayo and had only minor problems with the ingredients sticking to the corn, next time will try non-stick foil!

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Annie

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 18, 2009

We enjoyed this corn. My hubby loathes mayo, and he apparently couldn't taste it because he ate the whole thing! I don't think it is 'the best', but it was good.

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Dec. 25, 2008

I have used this recipe for two years now in the height of corn season and every time I use it, people love it. Make sure the foil is greased and not over direct flame. Also, I have tried adding cheese half way through and get a better result.

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Judson

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Reviewed: Dec. 1, 2008

This was yummy!

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Sep. 5, 2008

This recipe sounded a little different to me but I wanted to give it a try. All three of us really liked it a lot. It was a great change of pace and I'll make it again.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: Aug. 25, 2008

I am giving this recipe 5 stars because I liked it for a change from the same old, but hubby did not care for it at all. Easy and simple enough recipe to make just one this way for myself and give him one the way he likes it.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This recipe was wonderful. Now that I read more of the reviews I will use non stick foil next time since most of the cheese stuck to it. But other than that....fantastic. I didn't have chili powder so I used seasoning salt. Came out great!

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