Roasted Corn On The Cob

This one’s easy folks. There’s no measuring, stirring, combining or mixing. It’s a lot of slathering, shaking and shmearing. It’s good stuff.

It’s an adapted Paula Deen recipe.

BOOM! Need I say more!? Oh wait…let me add that it’s fresh farmers market corn on the cob. Which, I hear is quite a steal right now. Okay, so here we go…

Clean an ear, or two, of corn – peel off the husk and make sure all the silky strings are removed. Chop off the gnarly ends of the corn. Now shmear (using your hands) a (healthy) dollop of mayo (the real thing, not that low fat stuff!) all over each ear of corn. Sprinkle a (healthy) shake of Parmesan cheese over each ear. Now sprinkle a little more on. It’s that good. Now a dash of salt and pepper and you’re done. Paula makes her’s spicy by adding some cayenne. I don’t object to that…or some Old Bay, or adobo or chili powder. I’m up for it all. I just wasn’t last night. Add what you like…add some dried herbs? Mix it up!

Now wrap it up in some aluminum foil…nice and tight! Pop it in the oven or on a grill for 20 minutes at 350 degrees. All done? Open up the foil, let it cool for a minute and…AND…EAT!!!

Enjoy! :)

2 thoughts on “Roasted Corn On The Cob

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