Bertolli has done it again with this summer inspired Italian Grilled Corn recipe. Taking the time to make the Olive Oil Mayonaise will be worth the effort, as it adds a refreshing flavor to an otherwise basic summer vegetable. 

Ingredients

For the Corn

  • 4 Large ears corn, cleaned and shucked
  • 2 Tablespoon Bertolli® Classico Olive Oil
  • 1/2 Cup olive oil mayonnaise (recipe below)
  • Fresh ground pepper, to taste
  • Sea salt, to taste
  • 1 1/2 Cup Grana Padano* cheese, grated
  • 4 Teaspoon Paprika
  • 2 Tablespoon Italian flat leaf parsley, chopped
  • 2 Tablespoon Fresh oregano, chopped
  • 2 Limes, cut into wedges

For the Bertolli Olive Oil Mayonnaise

  • 1 Large egg yolk
  • 1 1/2 Teaspoon Fresh lemon juice
  • 1/4 Teaspoon Dijon mustard
  • 1/2 Teaspoon Kosher salt (to taste)
  • 3/4 Cup Bertolli® Extra Virgin Olive Oil

Preparation

For the Corn

Step 1:

Preheat grill. Bring a pot of water to a rapid boil.

Step 2:

Season to taste with salt and par blanch the corn until half cooked -about 3-5 minutes.

Step 3:

Remove from water and pat dry. Brush generously with olive oil.

Step 4:

Place on preheated grill, and grill on all sides about 2-3 minutes or until desired char is on the corn.

Step 5:

Remove from grill, and while still hot, brush each ear generously with olive oil mayonnaise.

Step 6:

Season with cracked pepper, sea salt, and paprika. Sprinkle generously with cheese and fresh herbs.

*Grana Padano is a hard Italian cheese that can be found at most grocers. If you can’t locate Grana Padano, try substituting another hard Italian cheese such as Parmesan or Asiago.

For the Bertolli Olive Oil Mayonnaise

Step 1:

Combine egg yolk, lemon juice, mustard, and 1/2 teaspoon salt in medium bowl.

Step 2:

Whisk until blended and bright yellow. Slowly drizzle in olive oil as you whisk.

Step 3:

You can also do this in a blender by blending the first 4 ingredients and lightly pulsing.

Step 4:

With blender on low, slowly drizzle in olive oil and blend to the consistency of mayonnaise.