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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
  • Total Time
    Prep: 1 hour Grill: 20 min.
  • Makes
    8 servings


  • 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.
Nutrition Facts
1 each: 142 calories, 5g fat (3g saturated fat), 13mg cholesterol, 344mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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