Roasted corn on the cob: the spicy and tasty recipe

The perfect appetizer for the grill and BBQ: corn on the cob

Whether you are in the middle of summer or winter, you never say no to a nice mixed barbecue in company. As with grilled meat , a good themed appetizer and a good light beer cannot be missed! Among the more traditional grilled appetizers we can find simple meat-based recipes, vegetarian recipes and some more elaborate ones capable of satisfying everyone. Often these are dishes that help to strengthen the taste of the barbecue meat being cooked, other times instead you can use ingredients capable of giving a good contrast with the strong flavors or "degrease" the mouth from some cuts of meat details.

Other times, however, we can have fun and present appetizers on the table that are less traditional for us Italians, but very popular overseas. Corn cobs are a true evergreen in American cuisine; Who doesn't remember that scene from a movie where the family is sitting around the table enjoying this fabulous product? As an appetizer for a barbecue, or as an accompaniment to a meal, we can enjoy corn on the cob even just boiled and sprinkled with butter, but spiced and roasted they are definitely better, crunchier and tastier! The perfect combo is then created when you use the grill to prepare them, in order to create a true BBQ themed appetizer, from start to finish. Let's discover together this recipe for spiced corn on the cob cooked on the BBQ with a pinch of Italy.

Ingredients

• corn cobs
• extra virgin olive oil
• Parmesan cheese to taste

Ingredients for the spicy sauce

• 150 g of blue cheese ( Blutunt or Blu di Bufala )
• 6 tablespoons sour cream
• 5 tablespoons of mayonnaise
• 1 lime and its juice
• 1 tablespoon chilli powder
• ½ teaspoon sweet or spicy paprika
• ½ teaspoon black pepper

Method

If you don't buy them pre-cooked, clean the corn cobs, remove the leaves and filaments and boil them lightly.

Now prepare the spicy sauce. In a bowl, mix the blue cheese, sour cream, mayonnaise, lime juice, chili pepper, paprika and black pepper. Then spread the sauce on a baking tray with a pastry brush, keeping some aside.

When the barbecue is ready, brush the cobs with oil and place them on the grill so that they are cooked directly. Grill the cobs until they are nice and toasted, taking care to turn them often during cooking.

As soon as they are ready, remove them from the grill while they are still hot and place them on the baking tray, rolling them in the sauce and spreading the remaining sauce on top. Sprinkle with Parmigiano Reggiano and serve. If you want you can also cut them in half to handle them more conveniently.