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Parmigiano-Reggiano Roasted Corn on the Cob
Ingredients
- 1/2 cup mayonnaise
- 5 ears corn, husk and silk removed
- 1 cup shredded Parmigiano-Reggiano
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- 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 Parmigiano-Reggiano, 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.
Notes
- Alternate Cooking Method. 400 degree oven for 20 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/