Italian Grilled Corn Grilled corn is a summer staple for any cookout or outdoor barbecue. Enjoy our light and delicious Italian Grilled Corn made with fresh parsley, oregano, Grana Padano cheese and olive oil mayonnaise. Recipe courtesy of Fabio Viviani, Owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California. 4 Servings 45 minutesPrep Time print Ingredients Directions Ingredients Corn 4 large ears corn,, cleaned and shucked 2 tbsp. Bertolli® Olive Oil Light Taste 1/2 cup Bertolli® Olive Oil Mayonnaise (recipe below) Fresh ground pepper, to taste Sea salt, to taste 1 1/2 cups Grana Padano* cheese,, grated 4 tsp. paprika 2 tbsp. Italian flat leaf parsley,, chopped 2 tbsp. fresh oregano,, chopped 2 limes, cut into wedges Bertolli® Olive Oil Mayonnaise 1 large egg yolk 1 1/2 tsp. fresh lemon juice 1/4 tsp. Dijon mustard 1/2 tsp. kosher salt (to taste) 3/4 cup Bertolli® Extra Virgin Olive Oil Rich Taste Directions Corn Step 1: Preheat grill. Bring a pot of water to a rapid boil. Season to taste with salt and par blanch the corn until half cooked, about 3 to 5 minutes. Remove from water and pat dry. Brush generously with olive oil. Place on preheated grill, and grill on all sides about 2-3 minutes or until desired char is on the corn. Step 2: Remove from grill, and while still hot, brush each ear generously with olive oil mayonnaise. Season with cracked pepper, sea salt, and paprika. Sprinkle generously with cheese and fresh herbs. Bertolli® Olive Oil Mayonnaise Step 1: Combine egg yolk, lemon juice, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow. Slowly drizzle in olive oil as you whisk. You can also do this in a blender by blending the first 4 ingredients and lightly pulsing. With blender on low, slowly drizzle in olive oil and blend to the consistency of mayonnaise. Tips: *Grana Padano is one of the most popular cheeses of Italy, and can be found in most US grocers. If Grana Padano can’t be found, try substituting another hard Italian cheese such as Parmesan or Pecorino Romano. Recipe courtesy of Fabio Viviani, Owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Alfredo Florentine Lasagna Get Cooking Antipasto Tray Get Cooking Alfredo Primavera Get Cooking Marinade Ratio Get Cooking
