Serves 4 people
6 ears of fresh sweet corn
2 tablespoons honey
¼ cup extra-virgin olive oil
¼ cup Hellmann’s Balsamic Mayonnaise Dressing
½ cup freshly grated Parmigiano-Reggiano
2 tablespoons fresh mint, chopped
Red pepper flakes, optional
Black pepper to taste
Preheat a grill or the broiler. Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
Meanwhile, heat the honey in a microwave for 20 seconds. Mix the honey with the olive oil and the Hellmann’s® in a small bowl till smooth. Pour onto a large flat plate. Spread the Parmigiano on another flat plate.
When the corn is cooked, roll each ear in the honey and mayo mixture, and then dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately with fresh black pepper on the side.