This time of year, produce stands and grocery stores are piled high with mountains of fresh corn.
I love ears of corn roasted on a grill. But since our 15th floor Manhattan apartment lacks that particular amenity, we improvise with our oven.
A few years back, our friend (and excellent cook and hostess) Katy served this when she and her husband Chris had us over for dinner in their 47th floor apartment overlooking New York harbor. Knowing there was not a BBQ grill in the vicinity - I immediately asked for the recipe. Even though I tweak her recipe a bit, we simply refer to this as "Katy corn."
It's in heavy rotation on our menus this time of year. If you come over for dinner, in keeping with the summer theme, we'll probably offer you some watermelon as well.
- Fresh Corn on the Cob (shucked)
- Miracle Whip
- Grated Parmesan Cheese
- Chili Powder
Preheat oven to 425 degrees.
Brush each ear of corn lightly with Miracle Whip. (The original recipe calls for mayonnaise, but I have a weird aversion to the stuff).
Spread Parmesan in a dish or on a sheet of wax paper, and roll each ear of corn to coat. Sprinkle each with chili powder. Amounts are totally up to you, depending on how much cheesiness and heat you like!
Place on baking sheet and bake for 25-30 minutes or until corn and cheese are nicely browned.