Originally posted August 19, 2011

roasted corn with parmesan and lime

Ingredients

  • 4 ears corn
  • 1 shallot
  • 1 1/2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lime
  • 1 tbsp mayonnaise at room temperature
  • 1 tbsp sour cream at room temperature
  • 1/4 cup milk at room temperature
  • 1/4 cup grated Parmesan
  • pinch of cayenne
2 servings

Directions

Heat oven to 400º.

Remove corn kernels. Dice a shallot. Toss corn and shallot with olive oil, salt, and papper. Spread mixture on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping once or twice until lightly caramelized all over.

Return the mixture to the bowl. Juice the lime and add to the mixture. Stir in mayonnaise, sour cream, milk, Parmesan, and cayenne.

Serve warm.

30 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Food52

Tags

views saves adapts comments
1,100 1 0 0