Serves

6

Prep time 15 minutes

Cook time 10 minutes

Ingredients

3 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

1/2 cup (about 2 oz.) grated Parmesan cheese

2 Tbsp. olive oil, divided

Kosher salt

3 Tbsp. mayonnaise

2 Tbsp. chopped flat-leaf parsley, plus more for garnish

1 Tbsp. fresh lemon juice (about 1/2 lemon)

2 tsp. freshly ground black pepper

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Directions

  1. Preheat broiler with the oven rack in the top position. Pat corn very dry with paper towels (see TIP).

  2. Set aside 2 Tbsp. Parmesan for topping. In a large heat-proof bowl, mix together remaining Parmesan with 1 Tbsp. oil, mayonnaise, parsley, lemon juice and black pepper until it forms a paste.

  3. On a large, rimmed baking pan, toss together corn, remaining 1 Tbsp. oil and a pinch of salt; spread out in one layer. Broil 5 minutes; stir, then broil another 3 to 5 minutes until toasted and charred in some places. Add corn to the bowl with the cheese and mix well to coat. Taste; add salt, if desired. Sprinkle with remaining 2 Tbsp. Parmesan before serving.

TIPS:
• Dry the corn by pressing on top of the kernels with a few layers of paper towels while it is draining in the colander. Alternatively, lay the corn out onto a clean kitchen towel. Top with a layer of paper towels, then roll the kitchen towel up to squeeze out the remaining liquid.
• To double the recipe, use two separate rimmed baking pans and roast them in batches.

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