Did anyone say corn is boring? I did, until I tried this. Mexican street corn is excellent, much better than the cooked/grilled one with salt my dad was buying in Croatian Istria. Because of the way it is cut it is also much easier to eat as it bends nicely in the oven.
Grate Parmesan really really really finely, it sticks nicer. It would also work with adding finely crumbled feta. The hardest part is to cut the corn, especially if it’s not really thick. In this case just halve it, it will still be ok, but with less points for styling. Improvise with spice mix. For the bravest maybe a bit of cinnamon?
Link to the recipe
Stephen Cusato or youtube
