Italian Charcoal Grilled Corn

Corn tossed in an Italian style coating and then grilled. This side dish is so flavorful and naturally gluten free.

Course Side Dish

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 209kcal

Author Meghan

4 teaspoons vegetable oil plus extra for the cooking grate
1½ ounces Parmesan cheese, grated about ½ cup
¼ cup mayonnaise
3 tablespoons sour cream
3 tablespoons chopped fresh basil leaves
4 teaspoon juice from 1 lemon
1 medium garlic clove, minced or pressed through a garlic press about 1 teaspoon
¼ teaspoon ground black pepper
¼ teaspoon table salt
6 large ears corn husks and silk removed

Light a large chimney started filled with charcoal (about 6 quarts) and allow to burn until the coals are partially covered with a layer of ash, about 20 minutes.
Build a modified two-level fire by arranging all the coals over half of the grill, leaving the other half empty. Set the cooking grate in place, cover, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil holding the wad with tongs, oil the cooking grate (we just used Pam for grilling and sprayed it on the grate while it was suspended in the air with tongs - away from the flames!)
Meanwhile, combine the cheese, mayonnaise, sour cream, basil, lemon juice, garlic, pepper, and salt in a large bowl. Add corn and toss to coat evenly.
Grill the corn until lightly charred on all sides, 7 to 12 minutes total. Serve immediately.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

You're Gonna Bake It After All

bakeitafterall.com