The star chef now shares a great secret with us by showing how this wonderful snack is made. It’s very probable that if you try it, this will be the only corn-on-the-cob recipe you will use from now on.
- 6 ears of corn of the same size, in the husk
- 4 tablespoons mayonnaise
- Olive oil
- 1 lemon
- 1 teaspoon paprika or cayenne pepper
- 90 g Parmesan or any kind of grated cheese
Place the ears of corn with the husk left on into a pan and roast them in olive oil. It’s okay if the husk burns to charcoal black; in fact this is the indication that the corn is done.
In the meantime, prepare the sauce. In a bowl, mix 6 tablespoons of mayonnaise, grate in the lemon zest and add the juice of the lemon. In a separate dish, grate the cheese, too. You may use many kinds of dry cheese if you wish. Finally, add the paprika or cayenne pepper to the mayonnaise.
Remove the husk while the corn is still hot, and roll the ears of corn into the mayonnaise mixture, and then into the grated cheese. Enjoy the amazing taste!