Corn On The Cob With Parmigiano Reggiano Recipes

MARIO BATALI'S ITALIAN-STYLE CORN ON THE COB

Steps:

• Preheat a gas grill or prepare a fire in a gas 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 ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
• Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.
• When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

CORN ON THE COB WITH PARMIGIANO-REGGIANO

Steps:

• Preheat the oven to 350°F. Place the unshucked corn in the sink and add water to cover. Weight down the corn with a heavy pot or plate to keep it submerged. Let the corn soak for about 30 minutes. Remove the corn from the water, pull back the husks, and strip away the silk. Season the corn with salt and black pepper. Pull the husks back over the corn and place in the oven, directly on the rack. Roast until the corn is tender, 40 to 45 minutes.
• Meanwhile, combine the cheese and cayenne in a shallow plate. Set aside.
• Remove the corn from the oven and shuck while warm. Using a pastry brush, coat the hot ears of corn with mayonnaise. Roll the ears in the cheese mixture to coat. Serve immediately.

ROASTED CORN WITH GREEN BEANS AND RED ONIONS

Steps:

• 1. Husk and clean cobs of corn. Place the green beans in a shallow baking dish and pour 2 TBS. olive oil over the top. Lightly salt and pepper then mix with fingertips to coat all of the green beans. Take head of garlic and cut in half. Lightly oil cut sides. Place corn, green beans and garlic on grill and cook until corn is a light brown, the green beans are al dente' and the garlic is browned.
• 2. In a skillet add the remaining 2 TBS. of olive oil. Add onion and cook on medium low until onions carmelize.
• 3. When grilled veggies are done let cool. Slice the kernals off the cob and cut the green beans into 1" pieces.
• 4. Add green beans, corn and garlic to the onions. Saute' for about 4-5 minutes then deglaze with grape juice. Add butter and salt and pepper.
• 5. Garnish with tomatoes and parmigiano-reggiano.

CHILE LIME CREMA AND PORK RIND CORN ON THE COB

Steps:

• Whisk together the mascarpone, Parmigiano-Reggiano, scallions, chiles, salt and lime zest and juice in a small bowl. Chill for 30 minutes.
• Prepare a grill for medium-high heat.
• Grill the corn, turning every 3 to 4 minutes, until it starts to char, about 12 minutes.
• Spread the crema onto the corn and coat with the pork rinds.