The way Italians do it! This corn is so tasty and so simple you'll never make it another way.

Italian-Style Corn

  • 6 Ears Corn (shucked)
  • 1/4 cup Balsamic Vinegar
  • 1 - 1 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons (About) Chopped fresh Mint
  • Hot Red Pepper Flakes
  • 2 tablespoons chopped fresh Parsley
step-by-step directions
step-by-step directions
  • Preheat a gas grill or prepare a fire in a charcoal 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 over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
  • Meanwhile, add vinegar to a large flat plate or shallow pan. 
  • When the corn is cooked, roll each ear in the vinegar, shake off the extra liquid, and top each ear with the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint, parsley and pepper flakes, and serve immediately. 
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