Parme­san Roasted Corn on the Cob

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¾ cup grated Parme­san cheese

⅔ cup may­on­naise

1 ta­ble­spoon chili pow­der

1 tea­spoon black pep­per

½ tea­spoon salt

6 ears fresh sweet corn, husks

and silks re­moved

1. Pre­heat an out­door grill to medi­umhigh heat (375°F to 450°F).

2. Stir to­gether Parme­san, may­on­naise, chili pow­der, pep­per, and salt in a bowl. Brush mix­ture on corn. Wrap each ear in foil coated with non­stick cook­ing spray. 3. Grill foil-wrapped corn, turn­ing oc­ca­sion­ally, un­til ker­nels be­gin to brown, about 10 min­utes. If de­sired, sprin­kle with ad­di­tional Parme­san.

PER EAR OF CORN: 292 CAL; 22.6g FAT

(4.8g SAT); 6.2g PRO; 19.2g CARB; 2.3g FIBER; 582mg SODIUM; 5.9g SUG­ARS

“Amaz­ing! This was so good I felt the need to

ex­press it at every bite. I added a bit of turmeric and used

less Parme­san.”

– MAMUCHI

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