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Italian Charcoal Grilled Corn

Italian Charcoal Grilled Corn

Meghan
Corn tossed in an Italian style coating and then grilled. This side dish is so flavorful and naturally gluten free.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 4 teaspoons vegetable oil plus extra for the cooking grate
  • 1 1/2 ounces Parmesan cheese, grated (about 1/2 cup)
  • 1/4 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)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon table salt
  • 6 large ears corn (husks and silk removed)

Instructions
 

  • 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.

Notes

Source: Adapted from the Complete America's Test Kitchen TV Show Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, side dish