This is a great and unusual twist on grilled corn, where a tangy Parmesan sauce mixes perfectly with the flavor of roasted corn.  It’s inexplicably delicious. Adapted from America’s Test Kitchen.

Ingredients

• Vegetable oil for cooking
• 1/4 c light mayonnaise
• 3 T sour cream
• handful fresh cilantro leaves, minced
• 1 garlic clove, minced
• 3/4 t chili powder
• 1/4 t cayenne pepper (optional)
• 4 t lime juice
• 1/2 c Parmesan or Pecorino Romano, grated
• 4 t vegetable oil
• 1/4 t salt
• 6 large ears corn, husks and silk removed

Instructions

1. Heat broiler in oven, and lightly oil a baking sheet.
2. Cut corn into half ears.
3. While broiler is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, cayenne (if using), lime juice, and cheese in large bowl, and set aside.
4. In another large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder – add corn and toss to coat evenly.
5. Place corn onto baking sheet and cook, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total.
6. Remove from broiler and toss corn in bowl with mayonnaise mixture to coat evenly.