Nothing says summertime like corn on the cob, and when grilled and rolled in cheese, it's sweet, messy nirvana. We have a new fan favorite in the sides department.
4 ears corn
1/4 cup mayo
1 cup freshly grated parmesan cheese
1/4 teaspoon cayenne pepper
1 teaspoon parsely, finely chopped
Lime wedges, for serving
Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
Season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.