Thursday, September 18, 2008
Recipe credit goes completely to the culinary geniuses at Pizzeria 712
This is my desperate attempt to recreate their amazing dish so that I could have it every night while corn is in season. So please go try it at the Pizzeria while they still have it!
6 ears of corn, shucked
1 cup mayonnaise (I recommend veganaise or olive oil mayo)
2 heaping tbsp of good paprika
the juice of 2 limes
1/4-1/2 cup grana padano cheese (you can use Parmesano reggiano just make sure it's the good stuff)
Remember that my downfall in writing out recipes is that I never use measurements when I cook, I just sort of eye it and then taste it till it tastes right, I encourage you to do the same.
Fire up your grill, if it is a coal grill make sure to leave enough time to have the grill piping hot.
In a pasta pot or steamer pot bring about a cup of water to boil to steam the corn.
While you wait for the water to come to a boil, in a bowl mix together mayo, lime juice, paprika. Once combined add cheese and set aside.
Add corn to boiling pot to steam. Steam for 4 min and remove.
Place corn down on grill in the hottest part of your grill. Brush on Lime Mayo mixture, evenly until coated. Leave on the grill about 5-7 min, you need to watch it and be turning it this whole time. Add more Lime Mayo mixture to your liking, remove from grill and serve immediately.