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! :)