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So simple, yet so good.

It doesn't get much better than this. The concept for this recipe is simple and adds a fresh twist to grilled corn-on-the-cob. You mix up a dash of cayenne with some sour cream. The recipe calls for 1/8 tsp. for 1 cup of sour cream. I used 1/4 tsp. and may even go for 1/2 tsp. next time.

Next, I shaved a bunch of parmesan into a long flat bowl.

When the corn came off the grill, I just pulled back the husks, used a pastry brush to slather the corn with a layer of the cayenne sour cream, and then rolled it all in the parmesan cheese.

This was delicious! One of my favorite new recipe discoveries.

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