Grilled Basil Sweet Corn
- 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).
- 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.
- Remove corn from grill. Brush each ear with peach-basil vinaigrette and roll in the basil-cheese mixture. Serve immediately.
A Twist On Olives http://www.atwistonolives.com/