There's nothing better in the summer than grilling...everything. And even though we often think of the grill exclusively for meats and seafood, it's a game changer for veggies too. Fire adds flavorful smoke & char while bringing out the sweetness of summer vegetables.

This recipe for grilled corn is a great & simple alternative that solves the problem of bland boiled corn or blackened but undercooked grilled corn. Blanching the corn before grilling allows the corn to caramelize on the grill and saves time on the cooking process. The result is a tender but perfectly charred corn on the cob that will up your al fresco dining game.

Carl Dooley's Grilled Street Corn

Carl Dooley's Grilled Street Corn

Grilled Street Corn

You will need:
Fresh shucked Corn on the Cob
Olive Oil
Pecorino Romano cheese, grated
Calabrian Chile
Fresh Chives, chopped

Bring a pot of water with lots of salt to a boil. Add corn, turn off heat and allow to steep for 5 minutes. Drain and pat corn cobs dry. 

Toss blanched corn cobs with olive oil, salt, pepper and calabrian chile. Grill on high heat until nicely charred. Remove from grill and top with freshly grated pecorino cheese, a drizzle of olive oil and fresh chives. Serve!

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