4 ears of corn, cut in sections to make cobbetts
1 cup mayonnaise
Taco Seasoning , (your favorite)
1/2 -3/4 cup parmesan cheese
6 inch foil squares, 1 for each cobbett
1. Place cobbett on foil square.
2. Coat each cobbett with mayonnaise.
3. Sprinkle each cobbett with parmesan cheese, and taco seasoning and wrap it up.
The best way to cook this corn on the BBQ is on indirect heat. It will take about 20 minutes on medium heat with the BBQ covered. Then you can put the foil pouches on direct heat for a few minutes turning frequently to char some of the kernels. I sometimes will open it up and grill the corn directly so I can control the char a bit better.
Serve immediately or keep the corn warm in the foil till dinner is ready.
Here is another recipe posted by Crystal Eastman, She will even use frozen kernel corn and do it in the oven if it is winter time.