This is sort of a silly recipe, but a fun way to use the corn which we are up to our ears in over here (pun 100% intended) nonetheless. I love the Grilled Corn Mexican Style served at Cafe Habana in New York, where the cobs are doused in mayonnaise, chili powder, cotija cheese, and lime – so why not play around with other toppings too? I always have tomato sauce on hand (Scroll down to ‘Step 6.’ in the ‘Best Eggplant Parmesan’ recipe to see my favorite quick & easy method for making it. I double the batch and freeze it in smaller portions for later use.), and I have never shied away from a concept that even remotely resembles pizza. The finished product was an interplay of sweet corn, tangy tomato, and salty cheese, which I rather liked!
- Corn on the Cob, Shucked
- Tomato Sauce
- Parmesan Cheese
- Fresh Oregano Leaves (Optional)
- Set the broiler in your oven to ‘low’ (You can also grill the corn, but I found that the broiler gives the corn a nice roasted effect, without it being overpowering).
- Lightly rub the shucked corn with olive oil, and sprinkle with salt and pepper.
- Broil the corn for approximately 15-20 minutes, turning often until the kernels are lightly browned all over.
- Spoon small amounts of tomato sauce on top of the corn. Cover with Parmesan cheese. Return the corn to the broiler and cook just until the cheese is melted and starts to bubble.
- Sprinkle with fresh oregano, if desired.
* As Featured on Kookery via Bon Appétit *