Makes 5 servings
½ cup (120 ml) mayonnaise
5 ears corn, husk and silk removed
1 cup (90 g) shredded Parmesan cheese
1 tablespoon (30 g) chili powder
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Boil the corn cobs for 5 minutes. Leave in the water until you’re ready to grill them. Just before barbecuing, remove the cobs from the pan, pat dry and brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper.
Grill, turning occasionally, until the kernels begin to brown, about 5 minutes.
Squeeze lime over to serve.
No grill? No problem! Just wrap ears in aluminum foil and bake in a 400°F/204.4°C oven for 20 minutes.