I know the title of this post doesn’t sound all that appetizing, but bear with me for a bit. I promise, this is a good one!
One day after work last week, Wheat and I set off to his family farm for happy hour. Sometimes it’s nice to just get away from the house and ride around – check on the pond, see if there are any ducks, see what has been planted (or hasn’t, in this trip’s case).
After the sun set, we headed back to the house for a quick and easy and almost completely grilled supper. Yes, we grilled hotdogs. I see you getting all judge-y over there. Yes, I can bake elaborate cakes and dinners, but sometimes a hotdog just hits the spot. Hebrew Nationals for the win.
Anyway, I won’t bore you with “how to cook a hotdog”, but one of my absolute favorite side dishes in the summer is mayonnaise corn. It sounds gross, I get it. But it is the most delicious way to cook corn there is, and quite possibly the easiest.
Shuck enough fresh sweet corn for your crowd. Tear off an equal amount of sheets of tinfoil – large enough to completely wrap each ear of corn up individually, and place each ear on its piece of tin foil. Place a dollop of mayonnaise on each ear, then season with smoked salt (or regular salt), pimenton (or paprika), and some ground red pepper or cayenne pepper for some heat. Or, season them however you’d like! That’s just my go-to combination. Give each ear a good rub down, wrap them up, and cook them on the grill alongside whatever else it is you’re grilling. If the meat is done, the corn probably is too. Sometimes, if there isn’t room on the grill, I’ll bake them at 350 or 375 for 30 minutes or so (depending on how long it takes whatever we are cooking).
Super simple! And DELICIOUS. Just trust me and make this corn this summer. You can thank me later.
You’ll never look at corn the same way again!