Parmigiano-Reggiano Roasted Corn on the Cob

Parmigiano-Reggiano Roasted Corn on the Cob
  1. 1/2 cup mayonnaise
  2. 5 ears corn, husk and silk removed
  3. 1 cup shredded Parmigiano-Reggiano
  4. 1 Tablespoon chili powder
  5. 1 teaspoon salt
  6. 1 teaspoon ground black pepper
  1. 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.
  1. Alternate Cooking Method. 400 degree oven for 20 minutes.
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