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Grilled Italian Corn with Herbs and Parmesan

Serves: Makes 4 servings

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


Procedures:

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.

Recipe developed for Sur La Table’s Cooking Classes

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