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Italian Grilled Corn on the Cob Recipe

Keyword: Fourth of july, Tablesettings
Skill: intermediate
Servings: 1

INGREDIENTS

For the Corn:
  • Large ears of corn, cleaned and shucked
  • 2 tbsp Olive Oil
  • ½ cup olive oil mayonnaise (recipe below)
  • Fresh ground pepper, to taste
  • Sea salt, to taste
  • 1 ½ cups Parmesan cheese, grated
  • 2 tbsp Italian flat leaf parsley, chopped
For the Olive Oil Mayonnaise:
  • 1 large egg yolk
  • 1 ½ tsp. fresh lemon juice
  • ¼ tsp. Dijon mustard
  • ½ tsp. kosher salt (to taste)
  • ¾ cup Extra Virgin Olive Oil

INSTRUCTIONS

For the Corn:
  1. Preheat grill. Bring a pot of water to a rapid boil. Salt water to taste, par blanch the corn until half cooked -about 3-5minutes. Remove from water and pat dry.
  2. Brush generously with olive oil. Place on preheated grill, and grill on all sides about 2-3 minutes or until desired char is on the corn.
  3. Straight from the grill and while still hot, brush each ear generously with olive oil mayonnaise.
  4. Season with cracked pepper and sea salt. Sprinkle generously with cheese and fresh herbs.
For the Olive Oil Mayonnaise:
  1. Combine egg yolk, lemon juice, mustard, and ½ a teaspoon of salt in medium bowl. Whisk until blended and bright yellow.
  2. Slowly drizzle in olive oil as you whisk.