MARIO BATALI'S ITALIAN-STYLE CORN ON THE COB

Mario Batali's Italian-Style Corn on the Cob image

Provided by blucoat

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

6 ears corn, shucked
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 -1 1/2 cup parmigiano-reggiano cheese (freshly grated)
2 tablespoons of fresh mint, chopped
hot red pepper flakes

Steps:

Preheat a gas grill or prepare a fire in a gas 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 to 3 minutes, then repeat two more times.
Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano 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 to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

Nutrition Facts : Calories 256.1, Fat 14.4, SaturatedFat 3.8, Cholesterol 9.6, Sodium 229.9, Carbohydrate 26.7, Fiber 3, Sugar 6.7, Protein 9.2