Todd English likes to slather a spicy mayo on corn on the cob, which he then coats with bread crumbs and bakes until crisp.
Plus: More Vegetable Recipes and Tips
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 large scallions, green part only, minced
1 jalapeño, seeded and minced
Salt and freshly ground pepper
4 cups fresh white bread crumbs
6 ears corn, shucked
How to Make It
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.
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