Corn on the Cob with Parmigiano-Reggiano

• 4 to 6 ears fresh sweet corn, unshucked
• Coarse salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
• Pinch of cayenne pepper
• 1/4 cup mayonnaise (page 282) or unsalted butter

1. Preheat the oven to 350F.
2. Place the unshucked corn in the sink and add water to cover.
3. Weight down the corn with a heavy pot or plate to keep it submerged.
4. Let the corn soak for about 30 minutes.
5. Remove the corn from the water, pull back the husks, and strip away the silk.
6. Season the corn with salt and black pepper.
7. Pull the husks back over the corn and place in the oven, directly on the rack.
8. Roast until the corn is tender, 40 to 45 minutes.
9. Meanwhile, combine the cheese and cayenne in a shallow plate.
10. Set aside.
11. Remove the corn from the oven and shuck while warm.
12. Using a pastry brush, coat the hot ears of corn with mayonnaise.
13. Roll the ears in the cheese mixture to coat.
14. Serve immediately.

sweet corn, salt, cheese, cayenne pepper, mayonnaise

Taken from www.epicurious.com/recipes/food/views/corn-on-the-cob-with-parmigiano-reggiano-380411 (may not work)