6 corn ears
6 tbsp mayonnaise, regular or low fat
⅓ cup Parmesan cheese, grated
¼ tsp chili powder
pinch parsley
salt and pepper , to taste
Husk corn.
Bring large pot of water to boil.
Add ears of corn to water.
Cook until desired tenderness, 8 minutes or less.
Spread desired amount of mayonnaise on corn with a butter knife (more is better).
Sprinkle with grated parmesan cheese.
Sprinkle with chili powder.
Sprinkle with parsley.
Add salt and pepper to taste (if desired).
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