Italian and American Grilled Corn

Sep 09, 2015 2 Comments

Italian and American Grilled Corn

Summer is rapidly headed towards its annual conclusion, but that doesn’t mean we can’t enjoy a final recipe or two utilizing elements of the summer’s harvest while watching football. So with that in mind we continue our month long salute to Gameday Eats with two recipes for enhancing grilled corn…one the Italian way and the other the American way.

Inspired by Elotes or Mexican corn, our Italian rendition combines ricotta salata, parsley, basil, and pancetta to lather grilled corn into savory submission, while the American option focuses on utilizing one of the best blue cheeses in the world along with parsley, thyme, chives, and speck to produce a heavy hitting flavor packed corny treat.

Each offer a lethally satisfyingly summer take on grilled corn and a recipe worthy of finding a place at your next tailgate or while watching the game at home.

Enjoy!

The Necessities:

  • 4 ears of corn

Italian

  • ¼ cup mayo
  • ¼ buttermilk
  • 8oz ricotta salata (finely crumbled)
  • 1 tbsp parsley (finely chopped)
  • 1 tbsp basil (finely chopped)
  • Fresh ground pepper
  • 4oz pancetta
  • 1 garlic clove (crushed)

Or

American

Directions:

Italian and American Grilled Corn 2

  • Preheat your grill to high.
  • Cook the corn (in husks) directly over the heat, periodically rotating each piece so that each side of the corn husk is charred (around 15-20 minutes).
  • Remove from the grill and set aside to cool.
  • Mix all ingredient for your choice version of corn together except for half of the cheese and meat.
  • Carefully remove the husks from each ear of corn (may be hot from steam) and lather each piece of corn with the spread of choice.
  • Then roll the corn in the remaining quantities of cheese and meat.
  • Serve and enjoy!

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2 Responses to “Italian and American Grilled Corn”

  1. sportsattitudes says:

    Wife loves corn on the grill. This will happen.

  2. Eva Taylor says:

    We’ve been grilling a lot of corn on the barbie too, I did ours with a compound butter but the ricotta sound delicious.

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