3 Ears of Corn (or two cans of Dole Corn Niblets)
1/2 ounce of Basil
2 sprigs of oregano
1/2 clove of garlic
3 tablespoons of pecorino cheese
Mayonnaise (three packets worth)
Salt and Pepper (for taste)
Olive Oil
Grunt Work:
1. Mince garlic
2. Chop basil and oregano
3. shuck corn and cut niblets off stalk.
(or use can opener to free niblets)
Chef's Job:
1. Heat 1 tablespoon of olive oil over medium-high heat.
2. Once oil is popping, add the corn and saute for about four minutes.
3. Add salt and pepper, amount depending on how much you like salt and pepper.
Junior Chef's Job:
While Chef is busy working on the corn, Junior Chef should place the minced garlic on a cutting board. With the use of the blunt end of a knife, carefully mush the garlic into a paste (add 1/4 teaspoon of salt to help create the mixture).
Final Product:
Once the corn is finished cooking and the garlic paste has been made, it's time to combine all the remaining ingredients. Mix the garlic paste with mayonnaise and then add the chopped basil/oregano, the pecorino cheese, the corn, and one more tablespoon of olive oil. Stir until the corn is completely coated with the gooey goodness. Feel free to add a little salt or pepper, depending on your preference.
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