If you, like me, like to squeeze every last bit out of summer before declaring it officially fall, I implore you to make this extra-cheesy, extra-garlicky corn on the cob before you’re out of time. Roast your last ears of corn in the oven until they lightly blister and char, rub them with Parmesan-garlic butter, then shower them with more Parmesan and plenty of fresh basil for the ultimate end-of-season celebration.
If you’re familiar with elote, the Mexican street corn that features a glorious mess of cotija cheese, you know how magical the combination of salty cheese and sweet corn is. Here, it’s a bit Italian-leaning.
