For the Corn:
- Large ears of corn, cleaned and shucked
- 2 tbsp Olive Oil
- ½ cup olive oil mayonnaise (recipe below)
- Fresh ground pepper, to taste
- Sea salt, to taste
- 1 ½ cups Parmesan cheese, grated
- 2 tbsp Italian flat leaf parsley, chopped
For the Olive Oil Mayonnaise:
- 1 large egg yolk
- 1 ½ tsp. fresh lemon juice
- ¼ tsp. Dijon mustard
- ½ tsp. kosher salt (to taste)
- ¾ cup Extra Virgin Olive Oil