Total Time
50mins
Prep 30 mins
Cook 20 mins

Diane Phillips

Ingredients Nutrition

Directions

  1. Cut 10 squares of foil 1 ½ times the size of the corn; place each ear of corn in the center of a piece of foil.
  2. In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
  3. Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
  4. Preheat oven to 400°; place corn on a baking sheet; bake for 10 minutes, turn the corn over, and bake for another 10 minutes; serve hot, in the foil.
  5. Note—after step 3, can store in zip-lock freezer bags in the refrigerator for up to 2 days or in the freezer for up to1 month; when ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes, bake as directed.

Reviews

(1)
Most Helpful

Very delicious and easy to make, as DH said wow this is good but messy!! I was out of parmesan cheese, used old sharp white cheddar and left out the sugar. The corn was tender and delicious with a nice little bite. thanks for posting, I'll be making this again.

Derf July 02, 2010

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