Tamron and Lish Steiling’s Pink Peppercorn on the Cob

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Tamron & Lish Pink Peppercorn on the Cob

Ingredients

• ¾ cup mayonnaise
• 1 cup freshly grated Parmigiano-reggiano cheese, plus more for garnish
• 1 tablespoon crushed pink peppercorns, plus more for garnish
• Kosher salt, for the water 8 ears of corn, shucked

Instructions

• In a shallow bowl such as a pie plate, mix together the mayonnaise, Parmesan, and pink peppercorns. Set aside.
• Bring a large pot of water to a boil over high heat. Season generously if not aggressively with salt. Add the corn to the water and simmer until the corn is tender, 3 to 4 minutes. Remove to a rack to drain slightly. While the corn is hot, roll each cob in the topping, coating the corn in the mayonnaise mixture. Feel free to use a rubber spatula to help spread the mixture evenly over the corn so the whole cob is evenly coated. Serve warm with more Parmesan and pink pepper. The good news is it’s just as good at room temperature as it is hot.

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