Pot & Parmesan Corn Cob

Buttery, Parmesan & Marijuana Encrusted Corn-on-the-Cob

Ingredients:

·         6 ears corn

·         ½ cup mayonnaise (or marijuana-herbed mayo)

·         1 cup shredded Parmesan cheese

·         1 TBSP chili powder

·         1 tsp black pepper

·         3 TBSP finely ground parsley, or marijuana

Directions:

1.      Preheat oven to 400*F

2.      Cut 6 sheets of aluminum foil 1 ½ times the size of the ears of corn. Place each ear in center of foil sheets.

3.      Stir mayo, cheese, chili powder, blsck pepper, & parsley together until it becomes thick, like a paste. Rub each ear of corn with approximately 2 TBSP of mayo mixture. Wrap with aluminum sheets & seal the ends.

4.      Arrange on cookie sheet or jelly roll pan. Bake in preheated oven for 20 minutes, turning halfway (at 10 min mark) through. Serve in foil while still hot.