originally found here
ingredients
four ears of corn
1 1/2 T. olive oil
salt and pepper
1 T. mayonnaise
1 T. sour cream
1/4 c. milk
juice of 1 lime
3 T. parmesan cheese
pinch of cayenne pepper
directions
- shuck and cut corn off the cob
- toss kernels with olive oil, salt, and pepper
- spread kernels on baking sheet
- roast 15-20 minutes until lightly caramelized, turning kernels once or twice
- meanwhile, mix mayonnaise, sour cream, and milk and allow to reach room temperature
- mix corn, mayonnaise, sour cream, milk, lime juice, parmesan cheese, and cayenne pepper
- serve immediately while still warm
We found this recipe when we were looking for another way to cook our corn since boiling it steams up the house and our grill is out of commission. This recipe is super flavorful and it reheats well for leftovers (we've been using the leftovers on our taco salads and rice bowls). This was a fun change for us because we normally just eat our corn on the cob with butter.
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