Mario Batali's Italian-Style Corn on the Cob

"A simple, flavourful recipe from Batal''s cookbook, "Italian Grill"."
 
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Ready In:
15mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Preheat a gas grill or prepare a fire in a gas grill.
  • Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
  • Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
  • When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

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