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Parmesan Roasted Corn on the Cob

Parmesan Roasted Corn on the Cob

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
pinkmalibu442

pinkmalibu442

Roasted corn on the cob with Parmesan cheese and mayonnaise.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kathleen
109

Kathleen

7/16/2010

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!

Eve
102

Eve

8/24/2007

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!

NCDeb
63

NCDeb

6/17/2007

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!

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