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Roasted Garlic and Cheese Corn on the Cob

 Roasted Garlic and Cheese Corn on the Cob
“This recipe is so delicious that even a veggie-hater will love it. I make it every cookout, and people rave!” Mary Beth Harris-Murphree - Tyler, TX
8 ServingsPrep: 1 hour Grill: 20 min.


  • 1 whole garlic bulb
  • 1/8 teaspoon olive oil
  • Dash salt
  • Dash plus 1/2 teaspoon pepper, divided
  • 8 medium ears sweet corn in husks
  • 1/2 cup fat-free mayonnaise
  • 1 teaspoon paprika
  • 3/4 cup grated Romano cheese


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off of garlic bulb. Brush with oil; sprinkle with
  • salt and dash pepper. Wrap bulb in heavy-duty foil. Bake at 425°
  • for 30-35 minutes or until softened. Cool for 10 minutes. Remove
  • cloves from bulb.
  • Carefully peel back corn husks to within 1 in. of bottoms; remove
  • silk. In a food processor, combine the garlic, mayonnaise, paprika
  • and remaining pepper until blended; spread over corn. Sprinkle with
  • cheese. Rewrap corn in husks and secure with kitchen string.
  • Grill corn, covered, over medium heat for 18-22 minutes or until
  • tender, turning often. Yield: 8 servings.

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Roasted Garlic and Cheese Corn on the Cob (continued)

Nutritional Facts: 1 ear of corn equals 142 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 344 mg sodium, 21 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.