Oven-Roasted Corn On The Cob

• 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

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 400u0b0; 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.

corn, freshly grated parmesan cheese, mayonnaise, parsley, garlic, sugar, lemon juice, cayenne pepper

Taken from www.food.com/recipe/oven-roasted-corn-on-the-cob-287701 (may not work)