Corn As Italians Would Eat It
Mario has shared this recipe with us from his book, Italian Grill.
In Mexico, I have seen groovy little stands where the vendors poach ears of corn and then paint it with mayonnaise, dust it with chili flakes and grated queso fresco and squeeze lime juice all over the whole thing. They do not do that in Italy, but this is what they might do. It’s fantastic.
- 6 ears corn, shucked
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1-1 1/2 cups freshly grated Parmigiano Reggiano cheese
- About 2 tablespoons chopped fresh mint
- Hot red pepper flakes
Pre-heat a gas grill or prepare a fire in a charcoal grill.
Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2-3 minutes, then repeat two more times.
Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano Reggiano on another flat plate.
When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano Reggiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes and serve immediately.