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