Roasted Jerk Corn | James Beard Foundation

Ingredients

• 6 to 8 ears of fresh corn, shucked and each cob cut in half
• 2 large egg yolks
• 4 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 cup vegetable oil
• Coarse salt and ground pepper to taste
• 1 cup toasted panko crumbs
• 1/4 cup ranch powder (seasoning mix)
• 1 teaspoon finely sliced scallions
• 1 teaspoon crispy chicken skin (optional)
• softened butter