Grilled Corn with Rosemary Butter and Pecorino
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A sprinkling of Pecorino gives these ears a salty,nutty finish.
Ingredients
Cooked corn
4 ear(s), medium, with husks
Unsalted butter
2 tsp(s), (10 ml)
Olive oil
2 tsp(s), (10 ml)
Fresh lemon juice
2 tsp(s), (10 ml)
Rosemary
1 tsp(s), (5 ml) finely chopped
Grated Pecorino cheese
2 tbsp(s), (30 ml)
Instructions
1
Place unshucked corn in a large pot of cold water; soak for 10 minutes. Preheat grill to mediumhigh.
2
Remove corn from water; peel back husks and carefully remove as much silk as possible. Recover corn with husks and use a strip of husk to tie the husks closed at the top.
3
Grill corn, turning every few minutes, until husks are charred and corn is tender, about 15 minutes.
4
Meanwhile, melt butter; combine with oil, lemon juice and rosemary in a small bowl.
5
To serve, pull back corn husks and brush each ear with about 10 ml (2 tsp)butter mixture; sprinkle each with about 7 ml (1/2 Tbsp)cheese.
6
Serving size: 1 ear of corn, 10 ml (2 tsp)butter and 1/2 Tbsp cheese
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