Whisk together the cilantro, mayo, lime zest and
juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
Pat the corn dry with paper towels and toss corn
and onions with the 2 tsp of olive oil, chili powder in a bowl.
Add the corn mixture to a baking sheet. Roast
for 20 minutes or until corn starts to turn golden orange. Take pan out of oven, add minced garlic and
stir. Let cool 5 – 10 minutes.
Place corn in a bowl.
Stir in the lime-mayo mixture, 3 tablespoons of
the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with
cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.
If you find the corn mixture to salty, due to the cheese, add more lime juice
and stir.
