Take advantage of the bumper crop of seasonal corn for this delicious side dish – that comes with the bonus of a unique presentation!
Fresh corn is cut off the cobs and sautéed with butter, mayo and lime. Add lots of cheese and fresh herbs and return the corn to the husks. Top with more cheese, sautéed bread crumbs and run under the broiler till golden brown.
You can certainly serve this in a casserole dish, and this also works well with frozen corn kernels if you’re preparing this “off season”!
Cheesy Lime Corn:
- 4 ears corn
- 4 tablespoons butter
- 1 tablespoon chopped basil
- 2 tablespoons mayonnaise
- Juice from 1 large lime
- 8 ounces shredded white cheddar
- 1/4 cup panko
Pull a strip from the husk to reveal the kernels – discard the strip. Snap the stem end of each ear to gently remove the cob from the husks, keeping the husks as intact as possible. Remove the husks and silk from each ear. Use a thin strip of inner husk to tie the open end of each husk together, forming a “dish”. Lay in a single layer on a baking sheet; slice the ears from the husks.
Melt 2 tablespoons of the butter in a large skillet and sauté the corn for 5 minutes. Add the basil, mayonnaise, lime and all but 1/4 cup of the cheddar, stirring till the cheddar melts. Season with salt and pepper and remove from heat.
Sauté the panko in the remaining 2 tablespoons of butter till golden brown.
Pre-heat the broiler and set the rack 4” – 6” from the top.
Divide the corn mixture between the husks, followed by the bread crumbs and remaining 1/4 cup of cheese. Broil till cheese is golden brown and bubbly, watching carefully to avoid burning. Serve immediately.