Grilled Italian Corn with Herbs and Parmesan
By Recipe developed for Sur La Table’s Cooking Classes
Ingredients
- 4 ears corn, shucked
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1½ cups finely grated parmesan cheese
- 2 tablespoons roughly chopped fresh mint
- 1 teaspoon red chile flakes
- Kosher salt and freshly ground black pepper
Procedure
Preheat the gas grill or grill pan to medium-high. Place the corn on the grill and cook for 6 minutes, turning often until grill marks develop all over.
In a small bowl combine the olive oil and vinegar. Spread the parmesan on a large plate.
When the corn is cooked, brush each ear with the olive oil and vinegar mixture, and roll in the parmesan to coat evenly. Place on a platter, sprinkle with the mint, pepper flakes and season with salt and pepper. Serve immediately.
In a small bowl combine the olive oil and vinegar. Spread the parmesan on a large plate.
When the corn is cooked, brush each ear with the olive oil and vinegar mixture, and roll in the parmesan to coat evenly. Place on a platter, sprinkle with the mint, pepper flakes and season with salt and pepper. Serve immediately.