This recipe is an invention.
Unlike most recipes on Rootsliving it was not passed down from generation to generation. However, if you make it, you may want to pass it down your family tree.
It’s corn-on-the-cob, the way Italians might make it. The inspiration comes from Mexico where street vendors poach ears of corn and then paint them with mayonnaise, dusting them with chili flakes and grated fresh cheese before squirting lime juice over them.
Italians would never do that. However, they might do this instead: grill the corn; dip it in oil and vinegar; roll it in Parmigiano cheese, and sprinkle it with red pepper flakes and mint.
I’ve done this dozens of times because it is so delicious. Try it. It’s very different from the usual butter and salt treatment we’re all familiar with, but it’s a welcome change and probably healthier.
Be adventurous. Salute!
Corn On The Cob Italian Style
- 6 ears of corn, shucked
- 1/4 cup of extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 to 1 1/2 cups of freshly grated Parmigiano-Reggiano (this is the imported parmesan cheese)
- About 2 tablespoons of fresh, chopped mint
- Hot red pepper flakes
- Step 1 Place corn on the hottest part of the grill and cook for three minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for two or three minutes, then repeat two more times.
- Step 2 Mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
- Step 3 When the corn is cooked, roll each ear in the oil and vinegar mixture. Shake off extra liquid and dredge in the Parmigiano to coat lightly.
- Step 4 Place corn on a platter. Sprinkle with the mint and red pepper flakes and serve immediately.