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Corn on the Cob Grilled Basil Parmesan
Nb persons: 8
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| Basil-Parmesan Corn PG tested Fresh and zesty basil vinaigrette doesn’t just dress up tomatoes, grilled chicken and pasta salad — it also makes a great topping for grilled corn. For basil vinaigrette | |
| 1 small | shallot, roughly chopped |
| 2 cups | tightly packed fresh basil leaves, stems removed (about 4 ounces) |
| 1 clove | garlic |
| 1/2 teaspoons | red pepper flakes |
| 1/2 cup | olive oil |
| 2 tablespoons | white wine vinegar |
| 1 teaspoon | salt |
| Freshly ground black pepper | |
| For corn | |
| 8 ears | fresh corn |
Freshly grated Parmigiano-Reggiano cheese
Blend all the ingredients for the basil vinaigrette for 1 minute, until very smooth. Taste and adjust salt and pepper as needed. Serve immediately, or refrigerate the vinaigrette for up to 3 days.
Prepare corn: Preheat an indoor or outdoor grill to high heat. Pull the husk down and keep it on to use for holding the corn later. Grill the corn over high heat until it starts to char. Remove from grill.
Using a pastry brush, brush some of the basil vinaigrette onto the corn and then heavily sprinkle with the grated cheese. Serve immediately.
Makes 8 servings.
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