Not long ago, I went to a friends house for a get together. It was one of those everybody bring a dish things. One family showed up with ears of roasted corn. Really, isnt’ hot buttery corn what every cook out needs? As soon as the guest started preparing the platter for the table I noticed something was different. She was using mayonnaise instead of butter. I got her attention, but she told me this is the way they prepared corn in her family, part of her Latina culinary traditions.
She didn’t stop there. She squeezed lime juice all over it and before I knew it she had slid an ear over to me. All eyes eagerly awaiting me to give it a try. So I quickly devised a plan. I’d take a bite to be polite and then while no one was looking, I’d ditch it in a GlAD bag and profess that I was stuffed. Only one thing went wrong. It was good! You have not had corn until you’ve tried this. Since then, I’ve asked several Latina friends about this. Most say I must have had them mixed up with some other culture and gave me the gas face. Well, wasn’t I surprised and not confused to see this very recipe in the September issue of Glamour. I know it sounds as appetizing as alpo on a cracker, but trust me…you will love it.
Glamour’s version is above and mine is below. What I love about a recipe like this is that it isn’t expensive and it is quick. Just try it one day. Here’s what you’ll need:
Ears of fresh yellow corn (however many you want). I wouldn’t use frozen for this-go fresh.
Grated parmesan cheese
Let me know how you like it.