Recipe

August 5, 2015

Italian-Style Grilled Corn

Recipe: Eric Vellend

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If you have a Microplane zester (rasp), use it to grate the cheese, as this will give it a light, feathery texture.

Ingredients

  • 6 ears corn, shucked
  • 
2 tbsp unsalted butter, melted
  • Salt, pepper and dried chili flakes, to taste

  • 1⁄2 cup freshly grated Pecorino Romano, divided

  • 1⁄4 cup chopped basil

Directions

Yield: Serves 6

If you have a Microplane zester (rasp), use
 it to grate the cheese, as this will give it a light, feathery texture.

  1. Bring large pot of water to boil. Add corn. Remove ears 3 minutes after putting in water. Transfer to baking tray.
  2. Preheat grill to high. Grill corn, turning occasionally, until nicely charred, 5 to 7 minutes. Transfer to baking tray.
  3. Brush corn with butter, turning to coat. Season with salt, pepper and chili flakes. Sprinkle with 2⁄3 of cheese, turning to coat. Arrange on serving platter and sprinkle with remaining cheese and basil.
Photographer:

Donna Griffith

Source:

House & Home August 2014

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