PARMESAN ROASTED CORN ON THE COB

1/2 cup mayonnaie 1 cup shredded Parmesan cheese

1 T chili powder 5 ears corn, husk and silk

1 tsp salt removed

1 tsp ground black pepper

Preheat an outdoor grill to medium high-high heat and lightly oil grate. Brush a

thin layer of mayonnaise on each ear of corn, sprinkle withe the parmesan

cheese, chili powder, salt and pepper. Wrap each ear in aluminum foil

and place on the grill. Grill turning occasionally until the kernels begin

to brown, about 10 minutes.