Rating: 4.5 stars
83 Ratings
  • 5 star values: 54
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

This is a great side!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.

  • Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.

  • Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

Cook's Note:

After corn is wrapped in aluminum foil, you can store them in resealable freezer bags in the refrigerator for up to 2 days or in the freezer for up to 1 month. When ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes before baking as directed.

Nutrition Facts

311 calories; protein 9.5g; carbohydrates 19.7g; fat 23.4g; cholesterol 22.4mg; sodium 400.2mg. Full Nutrition
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