More Recipes
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.
Ingredients
6 ears corn, shucked
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1 to 1-1/2 cups freshly grated Parmigiano-Reggiano
About 2 tablespoons chopped fresh mint
Hot red pepper flakes
Instructions
1. Preheat a gas grill or prepare a fire in a charcoal grill.
2. 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.
3. Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
4. When the corn is cooked, roll each ear in the olive oil and vinegar mixture, shake off the extra liquid, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.
Excerpted from Italian Grill by Mario Batali and Judith Sutton (Ecco Press, and Imprint of HarperCollins Publishers, 2008). © 2008 by Mario Batali and Judith Sutton.
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
