Crisp and Spicy Corn on the Cob

Todd English likes to slather a spicy mayo on corn on the cob, which he then coats with bread crumbs and bakes until crisp.

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  • Servings: 6

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  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 large scallions, green part only, minced
  • 1 jalapeƱo, seeded and minced
  • Salt and freshly ground pepper
  • 4 cups fresh white bread crumbs
  • 6 ears corn, shucked

How to make this recipe

  1. Preheat the oven to 375°. In a bowl, mix the mayonnaise with the lemon juice, scallions and jalapeño and season with salt and pepper. Spread the bread crumbs on a rimmed platter. Generously brush each ear of corn with the mayonnaise mixture and roll in the bread crumbs to coat. Put the corn on a large, rimmed baking sheet and bake for about 35 minutes, or until browned and crisp. Serve at once.

Contributed By Published August 2001

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