*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I think I solved the problem with the sticking to Aluminum foil. I laid the aluminum foil down then I laid parchment paper between the corn and the aluminum foil then roll them all up together. The cheese from the corn mixture does not stick to the parchment paper and it came out perfect the corn was sweet delicious and I sure do it again.
this was excellent. I sprayed my tinfoil with cooking spray thinking that would keep the cheese from sticking, but it didn't. The flavor was delicious, just enough kick. Next time I think I will skip the cheese until we unwrap them, maybe that will keep the cheese on the corn. Will definitely make again & again!
This recipe is delish!!! The only changes I made was to make more of the paste (first time I made it I felt like I could not taste the seasonings that well) also instead of chili powder I used onion steak burger seasoning. (It's my go to spice) Added some garlic powder and along with the shaker parm we put in a little bit of grated real parm that we had left over. We also had to up the time to 30 mins. That is perfect for us. Also because of reviews.....we used non stick aluminum foil so no problems with any of the coating coming off!!
The flavor was very good! The only reason I give it a four star rating is because after wrapping the corn with aluminum foil the mixture stuck to the foil and very little was on the actual corn. I am currently devising a plan to help resolve this issue! Very easy cheap and yummy side dish.