Saturday, September 5, 2009

Cheese on the Cob

A slight twist to an old grilling favorite, these corn on the cobs get a cheese-y "facelift" with a sprinkling of Parmesan cheese and a dash of chili powder. The mayo acts as an adhesive to adhere the cheese and spice. I would recommend using an easy-release foil, as many reviewers stated that the spice/cheese mixture stuck to the foil.

1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 tsp salt
1 tsp freshly ground black pepper

1. Prepare grill.
2. Brush a thin layer of mayonnaise on corn.
3. Sprinkle the corn with cheese, chili powder, salt and pepper.
4. Wrap each corn with foil (using an easy-release foil helped wonders) and place on the grill.
5. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

Source: Paula Deen


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