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Roast Corn

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Roast Corn
From Johnson & Wales' Associate Instructor Robert Brener

6 ears corn with husks
3 cups mayonaise
6 oz. parmesan cheese, grated
2 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper


Soak corn in with their husks in cold water for 30 minutes.
Mix all other ingredients to a smooth spread.
Peel back husks on the corn without removing from the ear itself.
Remove all silk.
Tie husks in a knot on the bottom of the ear of corn.
Place on grill to cook to desired degree of doneness (some char is good for flavor).
Baste corn generously with spread using pastry brush and allow to bake on.
Remove corn from grill; baste once more.
Serve hot.






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