My sister and I both love this grilled side from a Clayton, MO, restaurant that has long since closed. We guessed at the ingredients until we came up with this recipe, which we think is identical. Make this only with fresh corn and be sure to have plenty of napkins (and toothpicks) on hand.
- 6 ears fresh corn on the cob, husked and cleaned of silk
- 3/4 C mayonnaise
- 1 small garlic clove, minced, OR ¼ t garlic salt
- salt and pepper to taste
- fresh Parmesan cheese, shredded
Grill the corn ears on the barbeque grill over medium to high heat until they have dried somewhat and a few kernels have blackened on each cob. Rotate often while cooking. Remove from the grill. Allow to cool until the corn can be handled.
Mix the mayo, garlic and salt and pepper in a small bowl. Spread the mix thickly on each corn ear using a butter knife. Roll immediately in the Parmesan cheese. Serve with plenty of napkins!