source: Melissa O’Donnell, chef-owner of New York City’s Salt
Ingredients
6 ears of corn on the cob
vegetable oil
3/4 cup mayonnaise
2 limes, sliced into quarters
3/4 cup parmesan cheese
1/4 cup chili powder
Directions
To make this Mexican-Style Corn, start by placing the corn in a pot; cover it with cold water. Bring to a boil for 1 minute. Remove from stove and rinse. Peel husks and remove silk.
Preheat oven to 500 degrees. Brush corn with vegetable oil. Roast in oven until brown, about 30 minutes. Remove from oven. Let cool for a minute and slather on mayonnaise. Squeeze lime juice, then dust liberally with grated parmesan cheese and chili powder.
