Parmesan Roasted Corn on the Cob91 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“Roasted corn on the cob with Parmesan cheese and mayonnaise.” - by pinkmalibu442
Original recipe yields 5 ears of corn
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- 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.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Amount Per Serving (5 total)
- 373 cal
- 25.2 g
- 29.8 g
Based on a 2,000 calorie diet
Reviews (91)Rate This Recipe
"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!..." See more"
"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!..." See more"
"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 s..." See morehow, 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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