There is no better way to eat corn than on the cob, and lucky for us, August and September is corn season!
Mr. Mike is a purist when it comes to how he likes his corn prepared. It should be roasted on the grill, then slathered with whole, creamy butter. After all, it’s only available for a few months, so why would you want to hide that fresh corn sweetness under layers of herbs and cheese?!
For the most part, I agree with Mike, but the recent popularity of Mexican street corn recipes got me noodling. Yes, this Mexican version of corn on the cob with its coating of mayonnaise, chili pepper, lime and cotija cheese looks amazing, but I’m not one to join the crowd, so I opted for an Italian twist.
While I’m sure there are plenty of Italian grilled corn recipes floating around, in all honesty, I didn’t want my vision to be influenced into choosing ingredients I might not have otherwise, so I headed to the pantry to hunt down my Italian seasoning to mix up an Italian vinaigrette.
Most often you’ll find I use fresh herbs, but there are many situations where dried herbs work better, and this is one of those occasions. I’m a fan of McCormick seasoning blends. I don’t see much point in buying dried herbs individually when I can buy a blend ready to go, and this blend has everything I need for Italian inspiration – marjoram, thyme, rosemary, savory, sage, oregano, and basil.
After we slathered the corn with vinaigrette and let it roast on the grill, we plopped shredded parmesan cheese on top of each golden ear of corn, then closed the lid to let it melt over the top.
I must admit, shredded low-fat mozzarella would have melted better over the corn. If you give this corn on the cob recipe a try, you’ll have to let me know if I’m right.
Italian Grilled Corn on the Cob with Parmesan Cheese
10 minPrep Time
6 minCook Time
16 minTotal Time
- 4 medium corn on the cob, cleaned with silk and husk removed
- 4 teaspoons Italian seasoning blend
- 1 teaspoon garlic, crushed
- 1/2 tablespoon olive oil
- 1 tablespoon low sodium vegetable broth or chicken broth
- 8 tablespoons Parmesan cheese, shredded
- Preheat the grill to medium.
- Combine Italian seasoning, garlic and olive in a bowl.
- Brush corn with Italian seasoning.
- Place on the grill and roast for two minutes, then turn. Grill another 2 minutes and turn.
- Top corn with parmesan, turn off the heat and close the grill lid for 2 - 3 minutes to melt cheese.
Food energy: 144kcal
Weight Watchers PointsPlus 4
Saturated fatty acids: 2.30g
Monounsaturated fatty acids: 2.55g
Polyunsaturated fatty acids: 0.74g
Total fat: 5.59g
Calories from fat: 50
Carbohydrate, by difference: 19.65g
Total dietary fiber: 2.05g
Total lipid (fat): 5.80g
Total sugars: 6.48g
FYI – this roasted corn salad is another yummy use for fresh corn on the cob!