by Chef Scotty in ,

Nothing better than summer sweet corn on the grill!

Had a great afternoon at a clients home... fresh homegrown corn on the cob, and a outdoor grill poolside. Yea, Summer! 

Grilled Corn On the Cob with Truffle Olive Oil and Parmesan

4 ears corn, cleaned and husked
2 clove(s) garlic, grated
1 tablespoon fresh lemon juice
about 3 tablespoon white truffle olive oil
1 cup Parmigiano-Reggiano, finely grated
1 Tablespoon In The Kitchen With Scotty's "Cornbread Dressing Blend"
1 Tablespoon minced Italian (flat-leaf) parsley

Brush husked ears with some of the White Truffle Olive Oil . Grill on medium-high until tender, about 20 minutes.

In a small bowl, combine the grated garlic, 2 tablespoons truffle olive oil; and 1 tablespoon fresh lemon juice. During the last 15 minutes of grilling, baste corn all around with garlic-lemon oil.

Mix the Cornbread Dressing Blend, minced parsley, and finely grated Parmigiano- Reggiano together in a shallow plate or dish. Watching your little fingers, roll the hot grilled corn in the cheese mixture and place on a platter. Sprinkle a little Cook's Line seasoning on for good measure. Serve up the hot corn immediately, and wait for the "Ooooo's and Ahhhhh's!". I suggest wearing a bib... its gonna get deliciously messy.