Mexican Corn

2 ears of corn, husked
1 cup mayonnaise
1 green onions, sliced thinly
1 tablespoons chopped parsley
½ teaspoon cayenne pepper
1 cup parmesan cheese, grated
salt and pepper
wooden skewers

Cut the top and bottom off each ear and slice in half. Bring a pot of salted water to a boil. Drop in the corn and boil for 10 minutes. Remove and let steam on a paper towel lined plate. Meanwhile, mix together the mayonnaise, green onion, parsley and cayenne pepper. Season with salt and pepper and set aside. Pierce the center of each corn cob with wooden skewer. Brush or spread on the mayonnaise mixture and sprinkle with parmesan cheese. Season with salt and pepper.