Oven Roasted Parmesan Corn on the Cob

Husked ears of corn are coated in a paste made with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in aluminum foil and roasted in the oven for a new way to prepare everyone's favorite summertime barbeque side item.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 311 Calories

Ingredients

• 1 teaspoon ground black pepper
• ½ cup mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chili powder
• 1 cup shredded Parmesan cheese
• 5 ears corn, husks and silk removed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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