From: 101 Cookbooks
Corn on the cob
The concept for this recipe is simple and adds a fresh twist to grilled corn-on-the-cob. You mix up a dash of cayenne with some sour cream. The recipe calls for 1/8 tsp. for 1 cup of sour cream. I used 1/4 tsp. and may even go for 1/2 tsp. next time.
Next, I shaved a bunch of parmesan into a long flat bowl.
When the corn came off the grill, I just pulled back the husks, used a pastry brush to slather the corn with a layer of the cayenne sour cream, and then rolled it all in the parmesan cheese.
This was delicious! One of my favorite new recipe discoveries.