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Layered Herbed Citrus Olive Oil & Parmesan Corn on the Cob

SERVES: 4-6

PREP TIME: 5 minutes COOK TIME: 25 minutes TOTAL TIME: 30 minutes

INGREDIENTS

• 6 ears sweet corn, cleaned
• ¼ cup GC Napa Valley Citrus Herb Pepper Olive Oil
• 1 cup Parmesan cheese, finely grated
• 1 medium lemon, zest of (about 1 Tbsp.)
• 1 Tbs. GC Napa Valley Natural Marjoram Finishing Sea Salt
• 6 pieces aluminum foil, 12” x 14” rectangles
• 6 pieces parchment paper, 12” x 12” squares + 1 extra piece

TO PREPARE

1. Preheat grill to medium-high heat.
2. Lay out sheets of aluminum foil layered with parchment paper and 1 ear of corn on each.
3. Pour Citrus Herb Pepper Olive Oil in a small bowl. Brush each ear of corn generously and seal in foil.
4. Place foil wrapped corn on the grill. Turn quarterly over a 12-15 minutes time period to prevent burning.
5. Mix in a small bowl the Parmesan cheese, lemon zest and Marjoram Finishing Sea Salt. Transfer to a piece of Parmesan paper.
6. Remove corn from grill. Remove foil and parchment. Roll corn in the Parmesan mixture.

TO SERVE

Lay dressed corn on a serving platter.

SHOPPING LIST

• 6 ears sweet corn
• 4 oz. Parmesan cheese wedge
• 1 medium lemon
• Aluminum foil
• Parchment paper