Roasted Jerk Corn

Jerk Butter:

• 1 tablespoon roasted and chopped garlic
• 2 to 3 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons thyme
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 teaspoon ground allspice
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon crushed red pepper flakes
• 1/2 pound softened butter  

Mayonnaise: (yields 1 cup)

• 2 large egg yolks
• 4 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 cup vegetable oil
• Coarse salt and ground pepper to taste

Ranch Bread Crumbs:

• 1 cup toasted panko crumbs
• 1/4 cup ranch powder (seasoning mix)
• 1 teaspoon finely sliced scallions
• 1 teaspoon crispy chicken skin (optional)

Corn:

• 6 to 8 ears of fresh corn, shucked and each cob cut in half
• Lime wedges dipped in chile powder, to serve

Make the jerk butter: in a large bowl, combine all dry ingredients and then fold in the softened butter.  

Make the mayonnaise: place egg yolks in a food processor. Add lemon juice and mustard. Pulse ingredients until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper to taste.

Preheat the oven to 375°F. Carefully place the corn in a large pot of boiling water and let cook for 2 to 3 minutes. Remove and when cool enough to handle, brush with the jerk butter and wrap in foil. Place on a baking sheet to roast in oven (or put on a grill over medium heat) and cook for 6 to 8 minutes. Remove the corn and carefully unwrap from the foil. Brush again with the jerk butter. Coat with the mayonnaise and top with bread crumbs. Serve with the chile powder lime wedges.