CORN WITH CAYENNE & PARMESAN

Makes 4 servings

Not much is better on this earth than fresh sweet corn. In the South we are blessed with long, hot summers that produce delicious corn. Corn is the only grain that’s commonly eaten as a fresh vegetable and is a great source of vitamin A, fiber, and other nutrients.

It’s not unusual to see people peeling back husks in search of ears with perfect rows of kernels. Don’t do that. Crooked rows taste just as good as straight. Just take a peek to make sure the ear is full and free of worms, but keeping the husk on helps the corn stay moist and sweet. Freshness is important because the sugars in corn begin converting into starch the moment the corn is picked. Straight from the row to a pot of boiling water is the best.

4 ears corn, not shucked

Unsalted butter

½ cup freshly grated Parmigiano-Reggiano cheese

Coarse salt and cayenne

• Preheat the oven to 350°F. Soak the corn in its husk in water to cover for about 30 minutes. Pull the husks back and scrub the silks from the corn. Place the corn in the oven directly on the rack and cook until the corn is tender, 40 to 45 minutes.

• Remove from the heat and shuck to remove the husks. Spread the butter up and down the hot ear of corn to melt and evenly distribute the butter.

• Sprinkle with the Parmigiano-Reggiano cheese, salt, and cayenne. Serve immediately.