Grilled Street Corn With an Italian Twist: A Game-Day Favorite From Michael Anthony’s
Recipe of the month
Michael Anthony’s Cucina Italiana Grilled Street Corn
Chef Will Overacre knows how to turn a simple tailgate side into something worth talking about. His take on grilled street corn leans Italian, swapping cotija for a mix of Parmesan and Pecorino and finishing with a generous brush of garlic butter and fresh parsley. It’s smoky, rich and ridiculously easy to pull off; just the kind of upgrade your game-day spread deserves.
Ingredients (corn)
4 ears corn, husked
1 tablespoon butter
Kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese
1/2 cup Pecorino Romano
Garlic butter (recipe below)
Fresh parsley (garnish)
Directions
[1] Lightly brush the corn with 1 tablespoon of regular butter, and season with salt and pepper to taste. Wrap each ear individually in aluminum foil. [2] Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning occasionally (about four times total) during cooking. Remove from the grill and let cool for 3 to 5 minutes. [3] Mix the Parmesan and Pecorino cheeses together on a large plate. Unwrap the corn, slather each ear with garlic butter, roll in the cheese mixture, garnish with fresh parsley and serve.
Garlic gold
In a small bowl, whisk together 8 tablespoons of butter, minced garlic, red pepper flakes and chopped parsley until smooth. Set it aside while the corn cooks, then slather each ear with the garlic butter just before rolling it in the cheese mixture. Garnish with fresh parsley, and serve hot off the grill, just in time to catch kickoff.
Gear Up
Clean and oil your grates to get them ready for action. If you’re using charcoal, light one chimney’s worth, and wait until the coals are fully lit and covered in gray ash. Then pour them out and spread evenly across the coal grate. For gas grills, turn all the burners to high, and let the grill heat with the lid closed for about five minutes. Once the grate’s sizzling, so are you.
