There are 2 things we need to discuss today… the first, this Basil Parmesan Grilled Corn… and the second is my new life mission.
Okay wait, it’s not like some deep life mission where I save the world, although that would be nice, it’s more of my every day life mission. It’s been about 4 weeks since I sold my car and have been scooting around town on my bike. It’s probably the best decision I’ve made in a while, besides the bruschetta bar (because that was epic). Here’s the thing… people in LA are 100% freaked out when they see some chick riding along Santa Monica Blvd with a bright red helmet with white polka dots, hot pink sneakers, colorful lululemons and “whatsgabycooking.com” tote bag flailing behind her. I’m hoping this is going to be the start of a major trend (not necessarily the polka dot helmet, but the bike riding) because it’s kind of the best thing ever. And not having to fight rush hour traffic is pretty much the best birthday present in the world. Moral of the story is, if you see me struggling up an incline, I’ll happily accept a tow.
Okay, back to the Basil Parmesan Grilled Corn…
Recently corn has been piled high on all the tables at my local farmers market. It’s hard to walk away without buying 100 ears of corn because it’s so damn pretty! Usually I can’t resist grabbing a few so I’m always on a quest to throw together new corn recipes. This Basil Parmesan Grilled Corn was inspired by one of my favorite street food finds, Elote! While I can’t get behind brushing corn on the cob with mayo during bikini season, I can totally get away with brushing grilled corn with basil vinaigrette and a sprinkling of parmesan cheese. It’s a side dish that’s packed with flavor and you’re for sure going to be obsessed.
- 4 pieces Corn on the cob – with the husk
- 1 recipe Basil Vinaigrette
- 2-3 ounces freshly grated parmesan cheese
- Preheat an indoor or outdoor grill to high heat.
- Pull the husk down and keep it on to use for holding the corn later. Grill the corn over high heat until it starts to char.
- Remove from the grill.
- Using a pastry brush, brush some of the basil vinaigrette onto the corn and then heavily sprinkle with the parmesan cheese.
- Serve immediately.
Photo Credit: Matt Armendariz
Food Styling Credit: Adam Pearson