“Aw, Shucks”-Style Spicy Parmesan Roasted Corn

Midweek, Musikfest 2015. Is anyone else exhausted yet? And I’ve only been there twice so far!

I blame work, as per my usual. This past weekend wasn’t too bad but Friday and Monday were busy busy busy. And as of 6 pm Monday I went right into “Do ALL The Things!” Vacation Mode, so I haven’t given myself a minute to relax and breathe. I slept in a bit this morning, and plan on heading to my parents’ this afternoon for some pool time and dinner. I’ll most likely skip ‘Festing tonight to save my energy for the rest of the week, including the Snoop Dogg show Saturday night.

When people talk about Musikfest, the conversation quickly goes from the big paid acts to all the amazing free acts to the beer to the food. Oh so much food. There’s succulent shish kabobs, tasty tacos, stuffed pretzels bigger than your head, ice cream sundaes bigger than your car, pickles on sticks, and – brand new this year! – fried butter. (Yes I tried it. Just a small bite. It was as horrible as you’d imagine.) But one of the foodie favorites of ‘Fest by far is Aw Shucks corn on the cob. Sweet corn on the cob, roasted over an open flame, dipped in melted butter, sprinkled liberally with a kicky southwestern spice mix and covered in parmesan cheese. There’s not enough adjectives to describe how freaking good this corn is. Everywhere around Musikfest you’ll see people walking around, ear of corn in one hand, light-up beer mug in the other, butter and spices covering their blissful faces.

Or maybe that’s just me.

In the past few years Aw Shucks has become so popular at area festivals and fairs that they have a permanent stand in the local AAA baseball stadium, so if you have a corn craving from April through August and there’s not some sort of fest going on, you can still get your fix.

Or you can just make it at home, like me.

I can hear you from here. “But Jenn! That’s not an ear of corn! YOUR BLOG IS FULL OF LIES.”

Oh calm down, kittens. As much fun as it is to eat corn on the cob, it’s also messy as all get out. The days I plan on partaking of Aw Shucks at ‘Fest I always take wet naps to clean up after. And a change of clothes. And sometimes a drop cloth. It takes dedication to eat that corn. It’s definitely not a dainty undertaking. My way, however, is much neater and less work to get to the good stuff.

First thing you’ll need is the Aw Shucks spice mix. The mix itself consists of granulated garlic, paprika, garlic salt, onion powder, salt, pepper, and cayenne pepper, so you can “try” to recreate it at home, but there’s mysterious “other spices” listed in the ingredients, so it’s doubtful you’d get just the right combination. The mix is available at all Aw Shucks stands, on their website, and at certain farm stands in the valley. Which brings us to our next ingredient – the corn, of course.

I picked up a dozen ears at Newhards Corn Shed in Coplay, just a short drive up Mauch Chunk Road off of the 15th St exit on Route 22. A great little farm stand, reminiscent of the places I always shopped at with my mom and grandmother growing up in the Poconos. Some of the best corn I’ve tasted, too. If you’re buying your corn at the grocery store instead of Newhards you’re doing it wrong.

A baker’s dozen will run you about $6.50. My only quibble is that they appear to only sell dozen and half dozen bags, so like it or not, you’re buying corn for a crowd.

Shuck, de-silk, rinse, and pat dry. Place corn on your grill on high heat and roast, turning every few minutes, for seven to ten minutes total, until the corn is toasted and brown. Even darker in spots won’t hurt in the least – it’ll just lend to that authentic “Aw, Shucks” flavor. Had I a charcoal grill this would have been even better, but charcoal intimidates the hell out of me.

Next, de-corn your cobs. I’ve found that the easiest way to do this is the method I learned from Rachael Ray – one small bowl inverted in the bottom of a much larger bowl, stand the ear of corn up on its end, and cut down each side of the cob. Corn goes into the larger bowl and not all over the floor, boom.

Like so.

Once all the corn is cut from the cobs (and you’ve removed the smaller bowl), add melted butter, spice mix, and grated parmesan cheese.

Mix to combine. You don’t need additional salt or pepper — there’s more than enough in the spice mix and the parmesan cheese. Add the mixture to a casserole dish.

Grate some additional parmesan cheese and sprinkle just a touch more spice mix on top. Bake uncovered at 425 for approximately 15 minutes.

You can turn the broiler on for a minute or two to brown up the top if you like.

Almost as good as the original.

“Aw, Shucks”-Style Spicy Parmesan Roasted Corn

  • One dozen ears of corn, shucked and cleaned
  • 4 TB butter, melted
  • 1/2 cup grated parmesan cheese, with more for grating on top
  • 1/2-1 TB “Aw Shucks” spice mix, depending on your taste

Grill ears of corn over high heat for 7-10 minutes, turning occasionally, until browned and roasted. Remove corn from cobs. Stir in melted butter, parmesan cheese, and spice mix (Start with a smaller amount, and taste as you go to your desired spice level). Pour mixture into a casserole dish, top with additional grated cheese and sprinkle a bit more spice mixture on top. Bake at 425 for 15 minutes, turning on the broiler at the end to brown and crisp the cheese on top, if desired. Remove from oven (duh) and serve. Makes an awesome side for steak or BBQ chicken.