Chris Schlesinger and John Willoughby want to help home cooks achieve "big flavor without big effort" with their new cookbook, The Big-Flavor Grill: No-Marinade, No-Hassle Recipes. Today's recipe is for Grilled Corn with Basil and Parmesan, a super quick and flavorful side dish that just might steal the show at your next outdoor BBQ.
Super-Basic Grilled Corn
- 6 ears of corn, shucked, silks removed, broken in half, and blanched in
boiling water for 2 minutes
- 3 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash and the temperature is medium (you can hold your hand 6 inches above the grill for 4 to 5 seconds), you’re ready to cook.
Rub the corn ears all over with the oil and sprinkle them with the salt and pepper. Put the ears on the grill directly over the coals and cook, rolling them around to ensure all of the sides are getting some attention from the fire, until they are golden brown all over, which should take 4 to 6 minutes. Remove the corn from the grill, place the ears in a large bowl (along with some butter if you like) and serve.
| Serves 4 to 6 as a side dish |
Grilled Corn with Basil and Parmesan
With super fresh corn and basil right out of the garden, this dish has the unmistakable flavor of summer—but then we throw in some cheese, because after all, why not get that complexity and richness?
While the fire heats up, get these ingredients ready but keep them separate in small individual containers:
- ¼ cup extra-virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped fresh basil
- Kosher salt and freshly cracked
- black pepper to taste
Follow the recipe for Super-Basic Grilled Corn on page 206.
When the corn comes off the grill, put it in a big bowl, add all the other ingredients one after another and toss so the corn gets well coated.