Roasted Corn Salad

My mother-in-law brought over several ears of homegrown corn the other day, so I wanted to make something that would showcase the flavor of the corn and be something we don't eat on a regular basis. It tastes great, but be aware that the parmesan creates quite the aroma. This was super simple and makes a great side dish.

 

 

Roasted Corn Salad

Ingredients:

•       3 Medium Ears of Corn
•       1 1/2 Tbsp. Olive Oil
•       1/4 tsp. Salt
•       1/4 tsp. Pepper
•       1 Tbsp. Mayonnaise, at room temperature
•       1 1/2 Tbsp. Sour Cream, at room temperature
•       2 tsp. Fresh Lemon Juice
•       3 Tbsp. Grated Parmesan
•       Generous pinch of Cayenne

Directions:

•       Preheat oven to 400 degrees.
•       Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
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• Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.

 

•     Put the corn back into the bowl and stir in the mayonnaise, sour cream, lemon juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.
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