Being from the Midwest, when I was living at home with my sister and parents, every summer we would have corn on the cob several days each week. While the traditional method of enjoying this fresh and healthy vegetable is to melt butter on it, and to salt and pepper it, the masterful Melanie truly takes traditional corn-on-the-cob to the next level!
NOTE FROM MELANIE: “I realize this is not the most complicated recipe in the world, but it is one of my favorite things to do with fresh corn, especially in the summer, when it is readily available.”
Ingredients:
– 4 ears of Fresh Corn On The Cob
– 1/2 cup Butter
– 1 cup Parmesan Cheese
– 1 teaspoon Cayenne Pepper
Directions:
Remove the cornhusks and corn hair from four ears of fresh corn. Trim off the pointed tips and the stem ends of the ears. Place the ears of corn into a pot or even a deep frying pan, and put enough water in it until the ears are submerged. Turn up the heat until the water comes to a full rolling boil. Once the water reaches a boil, cook the corn for 10 minutes.
Once the corn is cooked, remove the ears from the boiling water with a pair of tongs so that you don’t burn yourself. Although they are not necessary, a pair of corn holders can be inserted into the two ends of the corn ears, for easy handling.
Combine the Parmesan Cheese and cayenne pepper, and spread half of this combination onto a cookie sheet or parchment paper.
NOTE: Do not put the cheese and pepper on wax paper, or you will end up eating melted wax.
Using the corn holders, roll the first ear of corn onto the stick of butter, coating it with a layer of butter, then roll the ear of the corn in the cheese and pepper combination, and once it is coated, place it on a serving dish or platter. Roll the second ear of corn in the remaining cheese and pepper. Repeat the process with the third and fourth ears of corn. In several seconds the cheese and red pepper combination with melt to the cork, giving it a delicious crust.
Take it from me: this is a recipe that is both spicy and delicious! Who knew that Parmesan cheese and cayenne pepper was the “Brand New Key” to totally spicy and exciting corn? I have been a huge fan of Melanie’s for years, and now I am a huge fan of her corn recipe as well. It is absolutely Woodstock-licous!
NOTE FROM MELANIE: “I realize this is not the most complicated recipe in the world, but it is one of my favorite things to do with fresh corn, especially in the summer, when it is readily available.”
Ingredients:
– 4 ears of Fresh Corn On The Cob
– 1/2 cup Butter
– 1 cup Parmesan Cheese
– 1 teaspoon Cayenne Pepper
Directions:
Remove the cornhusks and corn hair from four ears of fresh corn. Trim off the pointed tips and the stem ends of the ears. Place the ears of corn into a pot or even a deep frying pan, and put enough water in it until the ears are submerged. Turn up the heat until the water comes to a full rolling boil. Once the water reaches a boil, cook the corn for 10 minutes.
Once the corn is cooked, remove the ears from the boiling water with a pair of tongs so that you don’t burn yourself. Although they are not necessary, a pair of corn holders can be inserted into the two ends of the corn ears, for easy handling.
Combine the Parmesan Cheese and cayenne pepper, and spread half of this combination onto a cookie sheet or parchment paper.
NOTE: Do not put the cheese and pepper on wax paper, or you will end up eating melted wax.
Using the corn holders, roll the first ear of corn onto the stick of butter, coating it with a layer of butter, then roll the ear of the corn in the cheese and pepper combination, and once it is coated, place it on a serving dish or platter. Roll the second ear of corn in the remaining cheese and pepper. Repeat the process with the third and fourth ears of corn. In several seconds the cheese and red pepper combination with melt to the cork, giving it a delicious crust.
Take it from me: this is a recipe that is both spicy and delicious! Who knew that Parmesan cheese and cayenne pepper was the “Brand New Key” to totally spicy and exciting corn? I have been a huge fan of Melanie’s for years, and now I am a huge fan of her corn recipe as well. It is absolutely Woodstock-licous!