Grilled corn with rosemary butter and pecorino
SmartPoints® value per serving
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.
4 medium, on the cob (with husks)
2 tsp, or salted butter
Fresh lemon juice
1 tsp, fresh, finely chopped
Grated Pecorino cheese
- Place unshucked corn in a large pot of cold water; soak for 10 minutes. Preheat grill to medium-high.
- 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.
- Grill corn, turning every few minutes, until husks are charred and corn is tender, about 15 minutes.
- Meanwhile, melt butter; combine with oil, lemon juice and rosemary in a small bowl.
- To serve, pull back corn husks and brush each ear with about 2 tsp butter mixture; sprinkle each with about 1/2 Tbsp cheese.
- Serving size: 1 ear of corn, 2 tsp butter and 1/2 Tbsp cheese