Preheat a gas grill or prepare a fire in a charcoal grill.
6 Ears Corn (shucked)
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.
1/4 cup Balsamic Vinegar
Meanwhile, add vinegar to a large flat plate or shallow pan.
1 - 1 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons (About) Chopped fresh Mint Hot Red Pepper Flakes 2 tablespoons chopped fresh Parsley
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.