Grilled corn with garlic and parmesan cheese

Servings : 4 
Preparation Time : 5 minutes
Cooking Time : 25 minutes
Recipe by Dorian Nieto

INGREDIENTS

• 4 corn cobs
• 4 garlic cloves
• 3,5 tbsp or 5 cl olive oil
• 2 tbsp or 30 g grated parmesan cheese
• 4 parsley stalks, stripped
• 4 pinches of Espelette chili pepper

INSTRUCTIONS

1. Heat the griddle over fairly high heat.
2. Cut the garlic cloves into halves, then, put then in a small saucepan with the olive oil and let them confit over a fairly low heat, without colouring, for about ten minutes.
3. Place the pan on a side of the griddle.
4. Brush the corn cobs with the garlic oil.
5. Brown the cobs on all sides on the griddle, brushing them regularly with oil.
6. Be careful and watch the garlic, it must not turn black.
7. Stick a fork at the tip of the corn cobs and press down, so that they turn golden brown as well.
8. When the corn cobs are cooked on all sides, place them on a plate. Sprinkle with the Espelette chili pepper, parmesan, and he parsley leaves.