Isn’t corn on the cob is the best thing ever? Corn in it’s natural form, on the cob, that is. Corn floating in soup makes my skin crawl. I know, I know, it’s weird. Corn salsa is even somewhat uncomfortable. I can only blame it on being a nurse and maybe I have cleaned up corn on more than one occasion that involved me gagging and breathing through my mouth. Or the time one of my buddies traumatized me when he texted me a picture of his poo because he was proud how ‘pretty’ it was speckled with corn. . .Now that you are thinking about the last time you saw corn in your poo, this is a delicious way to make corn!!!! Ha!
This is not a recipe at all. I make corn on the cob almost the same way every time. Either wrapped in foil or in it’s own husk, 375 degrees in the oven for 30 minutes. Not on the grill. Not boiled. Not steamed. Not canned. Not frozen. In the oven.
Drizzle each cob with some extra virgin olive oil (California Olive Ranch is my fave), sprinkle with a generous amount of grated parmesan cheese, smoked paprika, and chopped fresh cilantro. Squeeze some fresh lime juice over the top and finish it up with a sprinky dink of Kosher salt. Delicious. No mayo needed (guilty of this in a previous life). No butter required.