Yield
Makes 6 ears
Time
10 minutes prep, 10 minutes cooking, 20 minutes total
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.