Italian Grilled Corn
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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.
Cook Time:10 min
Prep Time:45 min
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Total Time:55 min
Servings: 4
Ingredients:
4 Large ears corn, cleaned and shucked
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2 tablespoon Bertolli® Classico Olive Oil
1/2 cup olive oil mayonnaise (recipe below)
Fresh ground pepper, to taste
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Sea salt, to taste
1 1/2 cup Grana Padano* cheese, grated
4 teaspoon Paprika
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2 tablespoon Italian flat leaf parsley, chopped
2 tablespoon Fresh oregano, chopped
2 Limes, cut into wedges
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1 Large egg yolk
1 1/2 teaspoon Fresh lemon juice
1/4 teaspoon Dijon mustard
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1/2 teaspoon Kosher salt (to taste)
3/4 cup Bertolli® Extra Virgin Olive Oil
Preparation:
Preheat grill. Bring a pot of water to a rapid boil.
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Season to taste with salt and par blanch the corn until half cooked -about 3-5 minutes.
Remove from water and pat dry. Brush generously with olive oil.
Place on preheated grill, and grill on all sides about 2-3 minutes or until desired char is on the corn.
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Remove from grill, and while still hot, brush each ear generously with olive oil mayonnaise.
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.
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Combine egg yolk, lemon juice, mustard, and 1/2 teaspoon salt in medium bowl.
Whisk until blended and bright yellow. Slowly drizzle in olive oil as you whisk.
You can also do this in a blender by blending the first 4 ingredients and lightly pulsing.
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With blender on low, slowly drizzle in olive oil and blend to the consistency of mayonnaise.