Recipe: Indiana State Fair Roasted Corn - Indianapolis Monthly

Ingredients

• 8 ears of corn, preferably local, in the husk
• 4 tablespoons unsalted butter, melted
• 1 cup parmesan cheese, finely grated (optional)
• 1 tablespoon sweet paprika
• 2 ½ teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 3⁄4 teaspoon white pepper
• 3⁄4 teaspoon black pepper
• 1⁄2 teaspoon dried thyme leaves
• 1⁄2 teaspoon dried oregano leaves
• 2 cups mayonnaise
• 2 tablespoons Crystal (or other brand) hot sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon chopped parsley
• 1 teaspoon cayenne pepper
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons prepared horseradish
• 2 garlic cloves, finely minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon paprika