Cheese on the Cob
Show: Paula's Home Cooking
Episode: Barbecue Bonanza
Rate This RecipeRead users' reviews (141)
- Recipe categories: Rice, Grains, Cheese, Vegetables, Corn,
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Average Rating:
Total Reviews: 141
Showing 1-10 of 141
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By Robert Red Wine...
Charlotte, NC
on December 29, 2010
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Easy to make, HUGE crowd pleaser. Every time I have made it, it has been a hit. Amazing how something so simple is so good!
Love Paula Dean!
By leftny4va
Virginia Beach, VA
on September 06, 2010
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I made this for the first time yesterday for our Labor Day barbque. Of all the food we had, this corn was the favorite! I used Reynolds Wrap non-stick as recommended by others. I wrapped 15 ears individually and piled them up in a roasting pan and put them in the oven on 400 degrees for and hour. The corn was perfect! I probably could have left it in there less time, but I forgot about it. Everyone was asking me for the "secret ingredient". Will make again and again and again.
By maitai_10786414
uxbridge , MA
on August 18, 2010
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I have made this recipe 3 times...I perfected it, i used olive oil mayo, for one...then put olive oil on the foil ...used non stick foil...It was perfect...#4 was my lucky #....
By Grami
Salt Lake City, UT
on July 29, 2010
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Hi folks, I was printing the "Cheese on the Cob" recipe, because each time I make it all the cheese comes off. Though I was doing something wrong. We love this recipe but miss having that yummy goodness of the cheese! Anyone figured out how to keep the seasonings and cheese on? Thanks. I will check back later for your comments.
By alisoncline_108...
Lake Stevens, WA
on July 10, 2010
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Used this recipe for the first time ever cooking corn on the grill. I used the non-stick foil which worked great. It was wonderful! Will definitely be making this again!
By trobins8296_129...
winston-salem, 73
on July 07, 2010
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Great recipe for corn . I tried it in the oven and the grill . Oven was much better.
By kimmik22
Cullowhee, NC
on July 05, 2010
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I was sooo looking forward to this. My mouth was watering while it was cooking. The reicpe doesn't say the heat used (low med high - gas grill & it doesn't say if it was direct heat or indirect heat. When I made this I just had it on high heat & direct & all the stuff (cheese, mayo & spices infused to the alluminum foil. The corn was somewhat burnt (but still eatable, but had no flavor to it. I will make this again because I think it will be really good if done right.
By arizgambler_129...
Mesa, 41
on July 04, 2010
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thanks Paula, great stuff as usual. Love all your recipes
By torba97_12904148
Fremont, CA
on June 27, 2010
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Grew up in Iowa...milked cows...made cheese...grew corn...no TV back then.
Today...TV...Paula and her recipes...new cooking approach of the cobs of corn. DELICIOUS! I was so impressed, In the past, I boiled corn cobs and then used a prepared "stick" of butter w Stilton cheese...(my husband and I had this the first time on a cruise ship in England...Royal Viking. When the corn was ready, I spread them with the butter/cheese butter. Has always been enjoyed. NOW...Paula (and many other TV cooks use Parmesean. I found it terrific...not just flavor but the texture from the grated cheese. Thanks Paula.
By lindalewis_12551449
Louisville, Ky
on June 27, 2010
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I've made this since I saw Tyler do it a few years ago without the chile powder. I'll try it to give it added zip next time. Great idea on a dish that is already my favorite way to do corn.