GRILLED CORN with BASIL & PECORINO

by | Aug 31, 2021 | Cheese, Chef Inspired, Dairy, Gluten Free, Herbs, Roasting and grilling, Sides, Vegan Option, Vegetarian | 0 comments

I was reminded of this recipe this morning when my daily NYT email came through.  We’ve made this a couple of times this summer, but I always forget to take pictures!  So the picture credit goes to NYT.  With summer coming to an end, so is our coveted corn supply.  If you’d like to get in one more meal with corn on the cob – try this recipe!  I added fresh basil to this recipe. It was beautiful and a perfect pairing with the rich cheeses and butter.  
We’re getting in a few corn recipes this week.  We have a Spicy Coconut Corn Soup for you to try, as well. Keep your eyes open for that recipe!

INGREDIENTS

  • 6 ears farm fresh corn, shucked
  • 6 T unsalted butter, softened
  • 1/2 C freshly grated pecorino
  • 1/2 C freshly grated parmesan
  • 1/4 C fresh organic basil, chopped (or fresh thyme chopped), plus more for garnish
  • 2 T cracked black pepper

Set grill to medium-high. Cook corn for about 10 minutes, until it becomes a little more golden and lightly charred.

In a medium sized bowl, mix butter, half the parmesan, half the pecorino, basil and 1 T of the cracked black pepper.When corn is done, generously spread the butter, basil and cheese mixture over evenly over each ear of corn. Place corn on a platter and sprinkle with the remaining cheese and top each with more chopped basil and remaining pepper.

COOK’S NOTES

Picture credit goes to NYT.  I never seem to remember to take pictures when I make this.  Next year …

A slightly different version of this is with goat cheese and olive oil instead of butter, pecorino and parmesan.  A vegan option could be achieved with the recipe below.  Same cooking time and herbs, use olive oil and vegan goat cheese instead.  We have not tried this goat cheese recipe, but hear it is really tasty.

  • 1 C raw cashews soaked overnight
  • 1/2 C raw macadamia nuts, soaked overnight
  • 1/4 C filtered water
  • 1 T organic raw apple cider vinegar
  • 1 T fresh lemon juice
  • 1/2 tsp kosher or sea salt

In food processor, combine cashews, macadamia nuts, vinegar, lemon juice, and water. Blend until smooth. Transfer to a sterilized glass jar. Cover with tea towel and secure with rubber band.  Leave at room temperature overnight.

 

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