Smothered Corn

After having the best corn in my entire life at Queens Comfort I decided that I needed to try to replicate this recipe.

Basically, cook your corn (grilling is best, but we don’t have one yet so I had to settle for boiling), slather with equal parts butter and mayo, roll in parmesean so that the whole cob is covered and then add Sriracha.

Just trust me- it’s amazing.  No, seriously.  Ah-may-zing.

Fair warning: co-workers will stare at you when you eat left over corn on the cob at your desk.  But it’s okay because it’s the best corn ever.

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