Corn off the cob and Parmesan in Phyllo appetizers.

Corn Off the Cob, Parmesan in Phyllo pastry

You will need Phyllo sheets, 1 cup of Parmesan grated, 1 ear of corn, 1/2 cup of mayonnaise, dill, and 2-4 tablespoons of melted butter.

Cut corn off the cob by standing it on end and cutting off with a sharp knife.

Ready to go, corn is off the cob, and Parmesan is grated.

Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.

Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section.  These are thin crispy pastry sheets.

This is the pyllo dough.  Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel.  I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too. 

Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size.  Cut through the entire stack, it'll be easier.

Mix the ingredients and place in a bowl.

Next, take a teaspoon of the filling and place at the end of the strip.  Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag.  Take 1 corner up and make a triangle, push down a little to flatten the filling.

Continue to fold up, making a triangle each time as you go.

Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.

Ready for the baking sheet and melted butter

These I used Dill on top, a nice addition to the corn.

Now basted in butter

Now sprinkled with dill

Bake at 400 degrees for 15 minutes until golden brown.