This corn recipe rivals my favorite way to eat corn on the cob – with chili lime butter. This combo was delicious, and I’d also like to try this with cojita cheese. I mixed everything together, but next time I’d sprinkle.
I actually bought the corn a few days too early, so I boiled it for about 6-7 minutes and then froze it. It is a great way to store corn.
Roasted Corn and Parmesan and Cayenne (Tyler Florence)
- 8 ears fresh corn, unhusked
- Grated Parmesan
- Cayenne pepper
- Lime wedges, for serving
Preheat the oven to 350 degrees F.
Place the corn, in its husks, directly on the oven rack and roast for 20 minutes until the corn is soft when you press on it.
To finish off the corn, peel down the husks, remove the corn silk, and tie the husks in a knot so you can hold on to it like a handle. Char the corn on a hot grill, over a gas flame, or under a broiler, until the kernels are slightly blackened all around and start popping, about 6 minutes. Rub the corn with mayonnaise, sprinkle with Parmesan and cayenne pepper so it’s nicely coated. Serve with lime wedges.