Roasted Corn With Parmesan And Cayenne Food

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

OVEN ROASTED PARMESAN CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
• Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
• Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

PARMESAN CREAMED CORN

Steps:

• Position a rack in the middle of the oven and preheat to 425°F Butter a shallow 1 1/2 to 2 quart baking dish.
• In a medium saucepan over moderate heat, melt the butter. Whisk in the flour to make a roux, whisking constantly for 1 minute. Whisk in the half and half, salt, and cayenne, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and 1/4 cup of the cheese.
• Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly, about 15 minutes.

SPICY PARMESAN HERB CORN ON THE COB

Steps:

• In a bowl, combine Garlic & Herb Seasoning Mix with softened butter. Mix well and set aside. Grill corn. Spread butter on corn; sprinkle corn with cayenne pepper and roll in cheese until evenly coated.

SMOTHERED OVEN-ROASTED CORN ON THE COB

Steps:

• 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.
• In a bowl, stir together the parmesan, mayonnaise, parsley, garlic, sugar, lemon juice, and cayenne until it forms a thick paste.
• Rub about 2 tablespoons of the paste over each ear of corn, then seal the corn in the foil.
• 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.
• 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.