Roasted Corn with Parmesan and Cayenne
- 8 ears fresh corn, unhusked
- Mayonnaise
- 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.
corn, mayonnaise, parmesan, cayenne pepper, lime wedges
Taken from www.foodnetwork.com/recipes/tyler-florence/roasted-corn-with-parmesan-and-cayenne-recipe.html (may not work)