Corn on the Cob with Parmigiano-Reggiano

1. 1

   Preheat the oven to 350F.

2. 2

   Place the unshucked corn in the sink and add water to cover.

3. 3

   Weight down the corn with a heavy pot or plate to keep it submerged.

4. 4

   Let the corn soak for about 30 minutes.

5. 5

   Remove the corn from the water, pull back the husks, and strip away the silk.

6. 6

   Season the corn with salt and black pepper.

7. 7

   Pull the husks back over the corn and place in the oven, directly on the rack.

8. 8

   Roast until the corn is tender, 40 to 45 minutes.

9. 9

   Meanwhile, combine the cheese and cayenne in a shallow plate.

10. 10

    Set aside.

11. 11

    Remove the corn from the oven and shuck while warm.

12. 12

    Using a pastry brush, coat the hot ears of corn with mayonnaise.

13. 13

    Roll the ears in the cheese mixture to coat.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.