Italian Street Corn

Is there such a thing as Italian Street Corn?  I'm not sure. . .this recipe is adapted from a recipe for Mexican Street Corn, which calls for cilantro and queso fresca.  I didn't have either of those on hand, so I substituted for basil and parmesan cheese.  Thus making it Italian instead of Mexican.

Right?  Indulge me anyway.

The flavor was perfect!  I loved the kick from the cayenne, it was just enough for me.  Next time I'm going to cook the corn on the grill, and it should be even better.

ITALIAN STREET CORN
Posted at: http://recipesofacheapskate.blogspot.com

• 4 cobs of corn
• butter
• 1/2 cup mayo
• 1 cup shredded Parmesan cheese
• 2 Tbsp dried basil (or 4 Tbsp fresh, minced)
• dash of cayenne pepper
• 2 Tbsp lime juice
• salt and pepper

Preheat your oven to 400degs F. Butter the corn, and sprinkle with salt and pepper.  Bake for about 20-25 minutes.  While the corn is cooking, combine the mayo, cheese, basil, cayenne pepper, and lime juice.  When the corn is done, slice the kernals off with a sharp knife (use a large bowl or dish to keep the kernals contained), and mix the hot corn with the mayo mixture.

On The Cob Version: Slather the hot corn with mayo, then sprinkle with cheese and basil, pressing it into the corn to make it stick.