Food Network: Corn Grilled in its Jacket

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Corn Grilled in its Jacket
Recipe courtesy Tyler Florence

Ingredients
12 ears fresh corn, in the husk
1 1/2 cups mayonnaise
1 1/2 cups freshly grated Parmigiano-Reggiano
Cayenne pepper
Lime wedges, for serving

Instructions
Preheat the oven to 350 degrees F.

Place the corn, still in its husks, directly on the oven rack and roast for about 20 minutes until
the corn is soft when you press on it. Take the corn out of the oven and let it cool a little until
you can handle it, or until you're ready to serve.

When you're ready to eat, place a large grill pan on 2 burners over medium-high heat or preheat an
outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several

times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and
quickly wipe the hot grates of the grill to make a nonstick grilling surface. When the grill or
grill pan is hot, peel down the husks from the roasted corn and pull out the corn silk. Then tie the
husks in a knot so you can hold on to the knot like a handle. Char the corn on the grill or grill
pan, turning, until the kernels are slightly blackened all around and start popping, about 6
minutes. Brush the corn with mayonnaise, and sprinkle with the Parmigiano and a little cayenne
pepper so it's nicely coated. Serve with lime wedges.