Ingredients:                                                         

• 4 ears of corn unhusked: best for yellow or peaches and cream varieties

• 4 cups fine dry bread crumbs

• 4 1/2  tbsp. softened butter

• 2 cups finely shredded cheddar or similar cheese (don’t substitute parmesan)

• 1 tbsp. each of finely chopped parsley, fresh oregano and marjoram (sub cilantro for any of these)

• generous pinch of salt & freshly ground pepper (add a pinch of cayenne if you like heat)

• cotton string

      Method:

• without detaching, peel husks back from cob,

•  remove silk and layer of husk from one half of cob

• Pull rest of husk over other half of cob and tie ends with string

• With your fingers, combine butter and bread crumbs until crumbly

• Add cheese herbs, salt and pepper, combine well

• Press equal amounts of topping over the exposed cobs, pressing firmly to form a crust

• Place cobs, husk side down in a shallow tray with ½” inch of warm water for 15 mins.

• Oven Method, preheat to 375, bake uncovered, in tray, with water for approx. 20 mins. or until kernels are tender and crust is golden.

• BBQ Method: Heat barbeque to medium-high, place cobs on upper rack, close lid and grill for approx. 20 mins. until kernels are tender and crust is golden.