I know, I know.. summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.
I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!
Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!
- 3 medium ears corn
- 1 1/2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 tablespoon mayonnaise at room temperature
- 1 tablespoon sour cream at room temperature
- juice of 1 large lime
- 3 tablespoons grated Parmesan
- generous pinch of cayenne
Heat the oven to 400 degrees.
Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until theyâ€™re tender and lightly caramelized.
Put the corn back into the bowl and stir in the mayonnaise, sour cream, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.