Grilled Corn With Basil and Parmesan
Reprinted with permission from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes [1] by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Penguin Random House LLC
Notes
Don't have a grill? Heat a cast iron grill pan to medium high and turn your stove's exhaust hood on to high to minimize smoke. Have the 1/4 cup olive oil, parmesan cheese, and basil prepped and ready before grilling the corn.
Ingredients
- 6 ears of corn, shucked, silks removed, broken in half, and blanched in boiling water for 2 minutes
1/4 cup plus 3 tablespoons olive oil, divided
Kosher salt to taste
1/2 cup grated parmesan cheese
1/4 cup finely chopped fresh basil
Freshly cracked black pepper to taste
Directions
- Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you're ready to cook.
- Rub the corn ears all over with 3 tablespoons of oil and sprinkle them with the salt. Put the ears on the grill directly over the coals and cook, rolling them around to ensure all of the sides are getting some attention from the fire, until they are golden brown all over, which should take 4 to 6 minutes.
- Remove the corn from the grill, place the ears in a large bowl, add all the other ingredients (including the remaining 1/4 cup olive oil) one after another, and toss so the corn gets well coated.
Information
- Category
- Side Dishes
- Cuisine
- North American
- Yield
- Serves 4-6 as a side