When Sue was visiting we went to Smorgasburg in Williamsburg. There was one kiosk with the longest line and even when it began to rain, no one moved. I had to see what they had. Corn, spread with butter and mayonnaise and coated in Parmesan cheese. I couldn’t wait to make it when I got home.
Peel the leaves away from the corn. Brush corn with melted butter and replace the leaves. Barbecue for 20 minutes, turning every 5 minutes or so. When they are done, peel back the leaves, lightly spread with mayonnaise and dip into grated Parmesan cheese.