Grilled corn with rosemary butter and pecorino
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Corn grilled to perfection pairs perfectly with a butter infused with the fresh flavors of lemon and rosemary. A sprinkling of Pecorino gives these ears a salty, nutty finish. Pecorino is a hearty Italian milk made from sheep's milk that boasts a sharp taste. With its strong flavor, you only need a small amount of Pecorino cheese, making it a nice addition for healthy cooking. You can substitute Asiago or Parmesan cheese for the Pecorino if you don't have any on-hand. Serve this as a side dish for grilled chicken or steak.
Ingredients
Corn on the cob
4 ear(s), medium, with husks
Unsalted butter
2 tsp, or salted butter
Olive oil
2 tsp
Fresh lemon juice
2 tsp
Rosemary
1 tsp, fresh, finely chopped
Grated Pecorino cheese
2 Tbsp
Instructions
1
Place unshucked corn in a large pot of cold water; soak for 10 minutes. Preheat grill to medium-high.
2
Remove corn from water; peel back husks and carefully remove as much silk as possible. Re-cover 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 2 tsp butter mixture; sprinkle each with about 1/2 Tbsp cheese.
6
Serving size: 1 ear of corn, 2 tsp butter and 1/2 Tbsp cheese
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