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Grilling: Italian-Style Grilled Corn

Serious Eats Joshua Bousel 4 comments

With extra Parmesan and Pecorino after making meatballs last week, I had the idea to slather grilled corn in a garlic butter, then roll them in the cheese—a la Mexican-style corn. The end result was a pleasing mixture of sweetness, creamy garlic, and a sharp bite from the cheese. More

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