Recipes · Sides

Parmesan Chili Grilled Corn

Summer is great because the corn harvest is sweet and cheap.  I’ve cooked my corn many ways – in the husk, without it, on the grill, in my oven, in a pot…  I love it all.  One thing is certain though, you must, I repeat MUST soak your corn in water with a bit of sugar in it.  This will help all the natural sugars come out in your corn when you cook it.

This particular time I had a craving for Parmesan Chili corn.  This corn sounds more intense than it actually is.  Not one flavor overpowers another.  Everything simmers together as the corn plumps and cooks, it’s a magical thing.  And yes, you read the ingredients list correctly, I used mayo.  Not butter.  I know, I know, crazy talk right?

The mayo acts as a binding agent for all the seasonings.  As the corn cooks, the mayo practically evaporates and you’re left with delicious chili and Parmesan flavors that stick to each kernel.  If you’d try the same thing with butter, everything on your sweet corn will drip right off into a charcoal abyss and that, my friends, is no bueno.

Try this out for yourself and tell me what your taste buds say.

Parmesan Chili Grilled Corn

Rating: 51

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yields: 4 servings

Serving Size: 1 cob

Parmesan Chili Grilled Corn


  • 4 ears fresh corn, husked and soaked in sugar water for at least an hour
  • Mayonnaise
  • Parmesan
  • Chili Powder
  • Salt
  • Aluminum Foil


  1. Preheat your grill to 350 degrees F.
  2. Spread the mayonnaise, sprinkle with Parmesan, chili powder and salt on the corn so it is nicely coated. Wrap in aluminum foil and repeat with remaining cobs.
  3. Place on the grill for 30 minutes, rotating every 10 minutes, until the corn is tender. Remove from aluminum and allow to cool for a few minutes before serving.


Don't feel like grilling? Roast your corn in the oven instead!

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4 thoughts on “Parmesan Chili Grilled Corn

  1. Mouth….watering…

    Any tips to avoid getting corn stuck in your teeth? That’s the only reason I avoid making it…

  2. Sorry, I couldn’t resist…

    It may only help slightly, but you could cut the corn off of the cob with a sharp knife and eat it off of the cob. This way you wont have to pull the corn off and risk getting extra bits of corn stuck in between your teeth.

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