1/2 cup mayonnaise
5 ears corn, husked
1 cup shredded Parmesan cheese
1 Tbsp chili powder
1 tsp salt
1 tsp pepper
Preheat grill to medium-high heat and lightly oil grate. Brush each ear of corn with a thin layer of mayo. Sprinkle with Parmesan cheese, chili powder, salt and pepper. Wrap individually in aluminum foil and place on the grill. Turn occasionally until kernels begin to brown, about 10 minutes.
No comments:
Post a Comment