Recipe courtesy of Bertolli

Italian Grilled Corn

  • Total: 45 min
  • Prep: 45 min
  • Yield: 4 Servings
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For the corn: 

4 large ears corn, cleaned and shucked

2 tbsp Bertolli® Classico Olive Oil

½ cup olive oil mayonnaise (recipe below)

Fresh ground pepper, to taste

Sea salt, to taste

1½ cups Grana Padano* cheese, grated

4 tsp paprika

2 tbsp Italian flat leaf parsley, chopped

2 tbsp fresh oregano, chopped

2 limes, cut into wedges

For the Bertolli Olive Oil mayonnaise:

1 large egg yolk

1½ tsp. fresh lemon juice

¼ tsp. Dijon mustard

½ tsp. kosher salt (to taste)

¾ cup Bertolli® Extra Virgin Olive Oil


  1. 1.)Preheat grill. Bring a pot of water to a rapid boil. Season to taste with salt and par blanch the corn until half cooked -about 3-5minutes. Remove from water and pat dry. Brush generously with olive oil. Place on preheated grill, and grill on all sides about 2-3 minutes or until desired char is on the corn. 2.)Remove from grill, and while still hot, brush each ear generously with olive oil mayonnaise. Season with cracked pepper, sea salt, and paprika. Sprinkle generously with cheese and fresh herbs. 3.)For the Bertolli Olive Oil Mayonnaise: Combine egg yolk, lemon juice, mustard, and ½ teaspoon salt in medium bowl. Whisk until blended and bright yellow. Slowly drizzle in olive oil as you whisk. You can also do this in a blender by blending the first 4 ingredients and lightly pulsing. With blender on low, slowly drizzle in olive oil and blend to the consistency of mayonnaise. *Grana Padano is one of the most popular cheeses of Italy, and can be found in most US grocers. If Grana Padano can't be found, try substituting another hard Italian cheese such as Parmesan or Pecorino Romano.
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