I am usually a purist when it comes to most foods. I like baked potatoes with butter, not sour cream and chives. I like plain potato chips, not the flavored ones. I like popcorn with butter and salt, but not other flavorings. And, I thought I liked corn on the cob with just butter and salt, too, until I tried a twist someone else suggested. The twist was eating corn on the cob slathered with mayonnaise and sprinked with parmesan cheese.
Corn on the cob with mayonnaise and parmesan cheese is really good. It doesn’t sound too healthy, but once you taste it, corn on the cob with mayonnaise and parmesan cheese just might become a new staple.
Another variation is dipping the hot corn on the cob in butter, then rolling the buttered cob in parmesan cheese and a squeeze of lime. I’m not sure if there is a Latino origin to any of these twists to eating corn on the cob, although I’ve seen similar treatments by street vendors in various cities while visiting Mexico years ago (before the drug lord wars, that is).
However, I never tried corn on the cob with mayonnaise and parmesan cheese before. I jotted down the ingredients my friend told me: quality mayonnaise; good commercially-grated parmesan cheese (such as Kraft 100% parmesan); boiled or micro-cooked corn on the cob; a little salt, if desired. Use mayonnaise instead of butter, and parmesan instead of salt. Voila!
Chalk up another recipe for the family recipe book!