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Kosher Nexus
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Parmesan Roasted Corn on the Cob

Ingredients

Original recipe (1X) yields 5 servings

  • 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

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

  2. Brush a thin layer mayonnaise on each ear of corn; sprinkle with Parmesan cheese, chili powder, salt, and black pepper. Wrap each ear in aluminum foil.

  3. Cook on the preheated grill, turning occasionally, until kernels begin to brown, about 10 minutes.