I’m sautéed with jubilation when the summer bounty arrives at the farmers’ market. However, not so much when I see the magazine stands are sprinkled with “Grill 101” or “BBQ your heart out” issues because simply put, we do not have one! I love living in New York City until about July and August. I become that evil Lucifina devil oozing with jealousy. Is there anything better than grilled corn on the cob snuggled with soft lullaby of melted butter and gentle kisses with salt and pepper? Mr. Chinoise (A.K.A my husband) has deep affection for all types of cheese from all over the country and the world. Periodically, in my orderly refrigerator, his cheese bins are let’s just say: out of control. I clean the bins by grating everything with every kind into one
container. In the winter I top them with macaroni and cheese, lasagna, stuff shells but in the summer? I turn to my own urban grill—the broiler! The Long Island and New Jersey corns has never been dressed and taste better!
Set up boil water with the steamer.
Pre-heat your oven to a high broil.
Steam the corn for about three minutes in the rolling boil water and let it cool.
On a plate or sheet pan, place your grated cheese and add smoked paprika, salt and pepper. (or Cayenne pepper for some kick)
Spread mayonnaise as if you would butter your corn, roll it evenly to your cheese mixture.
Broil it until the golden brown.
I could eat this everyday! Happy summer!