Serious Eats: Recipes
Grilling: Italian-Style Grilled Corn
My wife constantly tries to show me the error of my ways when I'm out buying way more food than we need. In my stubbornness, I ignore her informed advice, which often leads to leftovers. In an attempt to win the upper hand, I've been forcing myself to make use of almost every food I was advised against purchasing. This tends to be a futile attempt, but every now and then things turn out in my favor, like this Italian-style grilled corn.
This was born out of an excess of Parmesan and Pecorino cheeses I had gotten for my meatballs last week. To her credit, I don't think my wife would ever say I bought too much cheese (who doesn't like extra cheese in the house?), but after using only one-third of what I had purchased, an impulse arose to use for the remainder. Rolling ears of corn in the cheese—a la Mexican-style corn—was my first thought.
The seasonally excellent, incredibly inexpensive corn was grilled and then slathered in a garlic butter before getting a cheese coating. The flavors were a great mix of sweetness, creamy garlic, and a sharp bite of from the cheeses.
Now if only I were this successful with everything else I overbuy.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.