For each 10 mini cobs,
1/2 cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder or paprika or sumac
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Cut squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.

Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal.

Hold in refrigerator up to 48 hours before cooking or return to freezer at once. For frozen, before cooking thaw the wrapped seasoned corn overnight in the refrigerator; then let come to room temperature for about 30 minutes before baking as directed.

Bake in preheated 400 degree for 10 minutes, turn, and continue baking another 10 minutes.