Categories: Made
Ingredients
- 4 large ears corn, cleaned and shucked
- 2 tbsp Bertolli® Classico Olive Oil
- 1/2 cup 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
- 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
Directions
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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 3-5minutes. 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.
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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.
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For the Bertolli Olive Oil Mayonnaise: 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.