Tuesday, May 21, 2013

Parmesan Roasted Corn on the Cob

-1/2 cup mayonnaise
-5 ears corn, husk and silk removed
-1 cup shredded Parmesan cheese
-1 tablespoon chili powder
-1 teaspoon salt
-1 teaspoon ground black pepper

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 non-stick aluminum foil (or spray foil with cooking spray) and place on the grill.
3.  Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

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