Recipe Corner: Cajun Corn Salad

Want a perfect side recipe for the end of summer and beginning of fall? We're obsessed with this delish Southern dish from the famous Court of Two Sisters in New Orleans. Whether you're firing up the grill or heating up the oven, this Cajun corn salad complements any meal.

1 qt. Cooking Oil
1 qt. Mayonnaise
1 tbsp. Fresh Cilantro, minced
3/4 cup Sour Cream
1/4 cup Garlic, minced
1 tsp. Chili Powder
1/2 tsp. Ground Black Pepper
1 1/2 tsp. Cayenne Pepper
3 each Juice of Limes
1/2 cup Parmesan Cheese
1 tsp. Kosher Salt
24 heads Whole Corn

Remove the husks and silk from the corn. Rinse corn clean and allow to dry. Place whole corn on baking pan and rub in cooking oil. Roast corn at 450 degrees until brown. Remove kernels from cob and mix with remaining ingredients. Yield: 1 gallon