"Roasted corn on the cob with Parmesan cheese and mayonnaise." — pinkmalibu442
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corn, husk and silk removed
shredded Parmesan cheese
ground black pepper
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!
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!
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!
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!
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.
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
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Roasted Corn on the Cob
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 226
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