2 c. chicken stock
20 lg. garlic cloves, unpeeled
2 egg yolks, room temp.
2 tsp. Dijon mustard
1/4 tsp. chopped garlic
Juice of 1 lemon
Dash of salt
1 c. oil, room temp.
1/2 c. freshly grated Parmesan cheese
Young corn in husk
Softened butter

Combine stock with garlic cloves in small saucepan and bring to boil. Let boil 10 minutes. Drain, reserving stock for another use. Rinse garlic under cold water and drain well, slip off skins.

Transfer garlic to processor; add yolks, mustard, chopped garlic, lemon juice and salt and mix until pale yellow and creamy. With machine running gradually add oil through feed tube in thin stream, stopping machine occasionally to see if oil is absorbed. Add cheese and mix briefly just to combine.

Prepare fire and let coals burn down until just moderately hot.

Gently strip back husks from corn and remove silks. Rinse corn under cold water and pat dry with paper towels. Spread each ear with a bit of butter and then reassemble husk, twisting top to seal. Roast 20 minutes turning often. Yield: 2 dozen.