Roasted corn with maple chile dressing
Ingredients
- 2 cups (500 milliliters) mayonnaise
- 1/4 cup (60 milliliters) pure maple syrup
- 1 tablespoon (15 milliliters) sambal oelek
- 6 ears corn, cooked (husk discarded)
- Olive oil
- 1 1/2 cups (375 milliliters) shredded Parmigiano-Reggiano
- 1 tablespoon (15 milliliters) diced fresh Italian parsley
Directions
- Fire up the grill to medium-high. In a small bowl, combine mayonnaise, maple syrup and sambal oelek. Set aside.
- Brush the cooked corn with olive oil and place on grill, turning occasionally, until corn is slightly charred all over, about 10-15 minutes.
- Spread sauce evenly over corn. Top with cheese. Cover grill and melt cheese for three to five minutes. Garnish with parsley and serve at once.
