- 2 ears fresh corn, shucked
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon Parmesan cheese
- Pinch of chili flakes
- Olive oil, for grilling
- Salt and pepper, to taste
Heat a grill to medium-high. Season the ears of corn with a little bit of olive oil and salt and pepper to taste. Alternatively, you can brush your grill with olive oil, rather than the ears of corn. Grill the ears of corn, turning constantly, until nice charred and a bright yellow. Remove the corn from the grill but leave the grill on.
In a large bowl, toss together the grilled corn on the cob with the balsamic, Parmesan, and chile flakes. Put the cobs back on the grill for 2 more minutes, turning constantly.