- 6 ears corn, shucked, with as much silk removed as possible
- ½ onion, diced
- 3 Tbs. extra-virgin olive oil
- ¼ cup grated parmesan cheese
- 1 tsp. lime juice
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 Tbs. flat leaf parsley, finely chopped
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Vegetarian, Vegetables, Summer, For the Grill
Start to Finish:
Remove kernels from corn by standing the corn up over a large, shallow bowl or a jelly roll pan, and running your knife as close to the core of the corn as possible. See the picture for an example.
Combine all of the ingredients (stirring to mix) in a grill pan lined with heavy duty aluminum foil and cook until the corn begins to brown (about 30 minutes on a grill heated to medium), stirring every 10 minutes.
We like to cut the onion into a very small dice to ensure they cook through.
This recipe is our effort to mimic an amazing dish that they have during the summer at Joe's Stone Crab in Chicago. Joe's may use cilantro so you can substitute that if you like cilantro.