CORN****Grilled Corn on the Cob

By Unblond1

We both love this every time - especially the Italian version.

Ingredients

• ITALIAN VERSION:
• 5 ears corn, shucked and cleaned
• 1 tbsp. evoo
• 2 cloves of garlic, smashed
• 2 tbsp. evoo
• 1 tsp. balsamic vinegar
• 1/4 cup finely grated parmesan cheese
• 2 - 3 tbsp. finely minced mint
• pinch of cayenne pepper or chipotle chili powder (easy does it)
• pinch of sea salt
• YOGURT SAUCE:
• 1/4 cup greek yogurt
• 1 tsp. honey
• 1/2 lime, juiced and zested, plus wedges for serving
• 1/4 tsp. ground cumin
• 1 pinch chili power or cayenne
• Kosher salt and freshly cracked black pepper

Details

Servings 2
Preparation time 30mins
Adapted from seriouseats.com

Preparation

Step 1

* Par-boil the corn for 6 minutes in salted water to partially cook. Drain and set aside in a zip-lock bag while still warm with a splash of olive oil and a couple of cloves of smashed garlic.

* ITALIAN VERSION: Combine olive oil and balsamic and put in 1 corn holder. Combine remaining ingredients (refrigerate until serving time, if necessary) and put in a second corn holder.

* YOGURT SAUCE: In a small bowl, stir together the yogurt, honey, lime juice, cumin and cayenne until smooth and refrigerate until serving time.

* Grill the corn over medium-high heat for about 10 minutes, until hot and marked on all sides.

* In bad weather, you can do it on a baking tray under the broiler (takes about 20 minutes in the Brevile oven).

* ITALIAN-STYLE (Mario Batali) Roll hot corn first in oil and balsamic, shaking to remove excess, then in cheese mixture.

* Serve with the yogurt dip, above, or with chipotle-lime crema.