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Parmesan Roasted Corn on the Cob

Parmesan Roasted Corn on the Cob

Name: Parmesan Roasted Corn on the Cob
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 ears of corn
Ingredients: ½ 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

Rating: 4.29 stars

193 Ratings
136 Reviews
18 Photos

Roasted corn on the cob with Parmesan cheese and mayonnaise.

By pinkmalibu442

Gallery

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

5 ears of corn

Nutrition Info

Ingredients

Original recipe yields 5 servings

The ingredient list now reflects the servings specified

½ 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

Directions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil grate.

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Step 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.
Step 3

Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Nutrition Facts

Per Serving:

356 calories; protein 11.2g 22% DV; carbohydrates 29.7g 10% DV; fat 24g 37% DV; cholesterol 22.4mg 8% DV; sodium 872.4mg 35% DV. Full Nutrition

Reviews (136)

Most helpful positive review

Kathleen

07/16/2010

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! Read More

Helpful

(143)

Most helpful critical review

lisaxmarie19

09/14/2010

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! Read More

Helpful

(9)

193 Ratings

5 star values: 114
4 star values: 45
3 star values: 16
2 star values: 12
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kathleen

07/16/2010

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! Read More

Helpful

(143)

Eve

08/24/2007

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! Read More

Helpful

(116)

NCDeb

06/17/2007

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! Read More

Helpful

(80)

jessitlv

07/06/2008

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. Read More

Helpful

(49)

Jillian

07/22/2010

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!!! Read More

Helpful

(31)

Theresa Jensen

07/20/2007

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. Read More

Helpful

(26)

txwife

06/25/2008

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 Read More

Helpful

(26)

Jane Barrenger

06/16/2007

Did not matter to me if it was a Paula Deen recipe.....it is still excellent and thank you for sharing it! Maybe she had gotten it from you...you never know! Read More

Helpful

(17)

heidi

06/04/2007

Very tasty! My three children and my husband really like the flavor-and didn't ask for butter or salt! Read More

Helpful

(15)

lisaxmarie19

09/14/2010

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! Read More

Helpful

(9)

More Reviews

Reviews for: Photos of Parmesan Roasted Corn on the Cob

1 of 136

All Reviews

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!

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!

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.

Did not matter to me if it was a Paula Deen recipe.....it is still excellent and thank you for sharing it! Maybe she had gotten it from you...you never know!