Grilled Basil Sweet Corn

Grilled Basil Sweet Corn
  1. 4 ears of corn, shucked
  2. 1 tablespoon Organic Basil EVOO
  3. ½ teaspoon salt
  4. ¼ teaspoon pepper
  5. 2 tablespoons Aged Peach Balsamic Vinegar
  6. 2 tablespoons Organic Basil EVOO
  7. 8 large leaves of basil, gently washed and dried
  8. ½ cup freshly grated Parmigiano-Reggiano cheese
  1. Preheat grill to medium-high heat. Rub each ear of corn with Organic Basil EVOO. Sprinkle with salt and pepper. Place corn directly on the grates and grill 2-3 minutes. Roll each ear over a quarter turn and grill an additional 2-3 minutes (repeat two more times – grilling a total of 8-12 minutes depending on the size of the ears).
  2. While corn is grilling, whisk together Aged Peach Balsamic Vinegar and Organic Basil EVOO. Set aside. To chiffonade basil (a cutting technique to slice flat, delicate herbs): stack basil leaves on top of each other, roll lengthwise, and with a sharp knife slice into thin ribbons. Place basil ribbons on a plate and add grated cheese. Toss to combine. Set aside.
  3. Remove corn from grill. Brush each ear with peach-basil vinaigrette and roll in the basil-cheese mixture. Serve immediately.
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