Summer is great because the corn harvest is sweet and cheap. I’ve cooked my corn many ways – in the husk, without it, on the grill, in my oven, in a pot… I love it all. One thing is certain though, you must, I repeat MUST soak your corn in water with a bit of sugar in it. This will help all the natural sugars come out in your corn when you cook it.
This particular time I had a craving for Parmesan Chili corn. This corn sounds more intense than it actually is. Not one flavor overpowers another. Everything simmers together as the corn plumps and cooks, it’s a magical thing. And yes, you read the ingredients list correctly, I used mayo. Not butter. I know, I know, crazy talk right?
The mayo acts as a binding agent for all the seasonings. As the corn cooks, the mayo practically evaporates and you’re left with delicious chili and Parmesan flavors that stick to each kernel. If you’d try the same thing with butter, everything on your sweet corn will drip right off into a charcoal abyss and that, my friends, is no bueno.
Try this out for yourself and tell me what your taste buds say.