Corn on the Cob with Parmigiano-Reggiano

Name: Corn on the Cob with Parmigiano-Reggiano
Yield: serves 4 to 6
Ingredients: 4 to 6 ears fresh sweet corn, unshucked; Coarse salt and freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces); Pinch of cayenne pepper; 1/4 cup mayonnaise (page 282) or unsalted butter

December 9, 2011

Long hot Southern summers produce delicious corn, but some of the best corn I ever had in my life was from New Jersey. The farmer had a stand on the side of the road in front of his cornfield. He would ask how many you wanted, and march back into the green, rustling stalks to pick your order. Freshness is important, since the moment corn is picked, the sugars begin converting into starch. Straight from the row to a pot of boiling water is an indulgent luxury. Some folks may look twice when they see that this recipe instructs you to coat the corn in mayonnaise. It’s a Southern take on Mexican corn that is coated in crema, a soft sour cream–like cheese. You cannot get more Southern than mayonnaise. If you don’t care for mayonnaise, use soft unsalted butter instead.

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