Grilled Corn With Basil and Parmesan





 Side Dishes That Are Perfect For Summer 



Ingredients


  1. 6 ears of corn, shucked, silks removed, broken in half, and blanched in boiling water for 2 minutes
  2. 1/4 cup plus 3 tablespoons olive oil, divided
  3. Kosher salt to taste
  4. 1/2 cup grated parmesan cheese
  5. 1/4 cup finely chopped fresh basil
  6. Freshly cracked black pepper to taste

Directions

  1. Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you're ready to cook.
  2. Rub the corn ears all over with 3 tablespoons of oil and sprinkle them with the salt. Put the ears on the grill directly over the coals and cook, rolling them around to ensure all of the sides are getting some attention from the fire, until they are golden brown all over, which should take 4 to 6 minutes.
  3. Remove the corn from the grill, place the ears in a large bowl, add all the other ingredients (including the remaining 1/4 cup olive oil) one after another, and toss so the corn gets well coated.

Notes

Don't have a grill? Heat a cast iron grill pan to medium high and turn your stove's exhaust hood on to high to minimize smoke. Have the 1/4 cup olive oil, parmesan cheese, and basil prepped and ready before grilling the corn.

http://www.couponclippingcook.com/grilled-corn-with-basil-and-gorgonzola-cheese/


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