Grilled Tuscan Street Corn

Cheese Corn How to Grill

This riff on Mexican street corn trades the hot mayonnaise and cheese mixture for a more summer-friendly mix of heart-healthy olive oil and punchily salty ricotta salata cheese. If you can’t find the ricotta in your grocery store, crumbled feta would make an excellent substitute thanks to its briny flavor.

Photography By Shell Royster | June 12, 2019

Ingredients

SERVINGS: 8

8 whole ears fresh corn, husks on
1/8 cup olive oil
1 tablespoon sea salt
Freshly ground black pepper to taste
4 ounces ricotta salata, crumbled
2 tablespoons chopped fresh basil
1 teaspoon red chili flakes (optional)

Instructions

1. Peel back corn husks, being careful to leave them intact at the base of the corn cob. Remove corn silks; fold husks back around corn, and soak in a large bowl of water for 1 hour.

2. Remove corn cobs from water; pat dry. Season liberally with olive oil, salt and pepper.

3. Prepare a charcoal or gas grill to medium-high heat. Grill corn, turning frequently, until tender and charred in spots, 6 to 10 minutes. Transfer corn to large platter; sprinkle evenly with ricotta salata. Garnish with basil and chili flakes.