Oven-Roasted Corn on the Cob |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Diane Phillips Ingredients:
10 ears corn, husks and silk removed |
2/3 cup freshly grated parmesan cheese |
1/3 cup mayonnaise |
1/4 cup finely chopped fresh flat-leaf parsley |
5 garlic cloves, mashed |
2 teaspoons sugar |
1 teaspoon fresh lemon juice |
3/4 teaspoon cayenne pepper |
Directions:
1. Cut 10 squares of foil 1 1/2 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.
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