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.
- For the Garlic Butter
- 8 tablespoons butter, at room temperature
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon finely chopped fresh parsley
- 4 ears of corn, husked
- 1 tablespoon butter
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Parmesan cheese
- 1/2 cup Pecorino Romano
- Type of fire: Direct
- Grill heat: high
To make the garlic butter, whisk together 8 tablespoons butter, garlic, red pepper flakes, and parsley in a small bowl. Set aside.
Lightly butter the corn with 1 tablespoon of butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.
Mix Parmesan and Pecorino together cheeses on a large plate. Open the foiled corn, slather each ear in the garlic butter, roll in the cheese mixture, and serve.