There is no shortage of delicious ways to prepare already-delicious sweet corn. That’s why Food Network’s recent mini-mag “Fresh Corn 50 Ways,” came like a bolt from the blue. I’ll admit I got sucked in by the picture of Spanish corn,
and was bewitched by what looked like grated Parmesan stuck all over it. The cheese is actually manchego, not Parmesan. I’m sure I could find manchego somewhere, but I’m not so attached to this particular combination, just the concept of cheesy, garlick-y sweet corn.
You make it by mixing 3 tablespoons mayo and a grated garlic clove. Brush that on grilled corn and sprinkle with the cheese and smoked paprika.
It’s sure to mess up my face and require not a few napkins, but I desperately want to try it anyway. If I can’t find manchego quickly, I’ll just use Parmesan.
Speaking of Parmesan, FN left took up with that idea, and the very next recipe on the list was for — Parmesan Corn.
For that you mix 1/4 cup grated Parmesan, 2 tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn and roast at 425 degrees until golden.
Can. Not. Wait.