Parmesan Roasted Corn on the Cob

Kevin Minis, Executive Chef, The Currituck Club, Corolla, NC

A great summer recipe, when the heat index is in the triple digits…still too hot to cook indoors! Ya might want to double this recipe!!!

5 ears of corn, shucked

½ cup mayonnaise

1 tablespoon chili powder

1 teaspoon salt

1 cup parmesan cheese, shredded

1 teaspoon black pepper

Preheat grill to medium high heat.

Brush a thin layer of mayonnaise over each ear of corn. Sprinkle each ear with the cheese and spices.

Wrap each ear in aluminum foil and place on grill.

Turn ears occasionally, until kernels begin to brown – check at about 10 minutes.