Okay, I know this might not be the healthiest recipe, but I’ll use organic mayo 😉 It looks so doggone yummy that I had to share it here!
When Sue was visiting we went to Smorgasburg in Williamsburg. There was one kiosk with the longest line and even when it began to rain, no one moved. I had to see what they had. Corn, spread with butter and mayonnaise and coated in Parmesan cheese. I couldn’t wait to make it when I got home.
Peel the leaves away from the corn. Brush corn with melted butter and replace the leaves. Barbecue for 20 minutes, turning every 5 minutes or so. When they are done, peel back the leaves, lightly spread with mayonnaise and dip into grated Parmesan cheese.