Italian Street Corn

By Addie

Is there such a thing as Italian Street Corn? I'm not sure. . .this recipe is adapted from a recipe for Mexican Street Corn, which calls for cilantro and queso fresca. I didn't have either of those on hand, so I substituted for basil and parmesan cheese. Thus making it Italian instead of Mexican. Right? Indulge me anyway.

The flavor was perfect! I loved the kick from the cayenne, it was just enough for me. Next time I'm going to cook the corn on the grill, and it should be even better.

Ingredients

• 4 cobs of corn
• Butter
• 1/2 cup mayo
• 1 cup shredded Parmesan cheese
• 2 Tbsp dried basil (or 4 Tbsp fresh, minced)
• Dash of cayenne pepper
• 2 Tbsp lime juice
• Salt and pepper

Preparation

Step 1

Preheat your oven to 400 degrees. Butter the corn, and sprinkle with salt and pepper. Bake for about 20-25 minutes. While the corn is cooking, combine the mayo, cheese, basil, cayenne pepper, and lime juice. When the corn is done, slice the kernals off with a sharp knife (use a large bowl or dish to keep the kernals contained), and mix the hot corn with the mayo mixture.

On The Cob Version: Slather the hot corn with mayo, then sprinkle with cheese and basil, pressing it into the corn to make it stick.