This month for Secret Recipe Club I had Jane's Adventures in Dinner. The blog is just beautiful and I pinned abut 700 (give or take a little) recipes from her site. But after a trip to Bud's Farm Market where we came home with a bunch of corn, I just had to go for this Parmesan Corn. And I'm so glad I did. Because it is DELICIOUS. The flavor combos were just perfect, although if you're averse to mayo (I know some people are--you crazy people, you), I think that this herb/flavor combination would be amazing mixed in with butter too.
Our corn itself was pretty perfect, but I think this would be an excellent way to redeem corn that was a little on the chewy or blah side (surely I'm not the only person who comes home sometimes with sub-par corn on the cob). Also, I think that even if you didn't have corn on the cob (hello coming winter season), this would be excellent mixed with any cooked corn (canned or frozen), and served as a side dish. It wouldn't match fresh corn on the cob, but I still think it would kick butt.
adapted from Jane's Adventures in Dinner
Serves 4 (um, I think--a little trouble remembering here)
Prep and cook time: 10-15 minutes
cheese: .50, lime: .35, cilantro: .10, mayo: .25, corn: 1.00
4 cobs corn, cooked
1/2 C shredded Parmesan
juice of a lime (about 1 Tbsp); you can add zest too if zest is your thing
1 Tbsp fresh chopped cilantro
1/2 C mayonnaise
Mix this all together. Then roll your corn in it.