Roasted Corn on a Stick
8 ears sweet corn
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon Tabasco sauce
Soak 24 long bamboo skewers in water so they don't char on the grill.
Shuck corn well, removing all silk. Cut each ear into 3 pieces.
Stir sugar into a large pot of salted boiling water. Add corn and cook until just tender, 3 to 5 minutes.
Drain and rinse under cold running water. Spear each piece of corn onto the end of a skewer.
When ready to grill corn, mix together mayonnaise, Parmesan and Tabasco. Brush evenly over each piece.
Grill or broil corn, turning often, until lightly browned, 3 to 5 minutes.
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