8

8 ears fresh sweet corn
Salt and pepper
4 tbsp. EPICUREAN GARLIC EXTRA VIRGIN OLIVE OIL
1 tbsp. chopped chives
4 tbsp. Parmesan cheese
½ tsp. EPICUREAN BASIL EXTRA VIRGIN OLIVE OIL

1. Preheat grill to medium high.
2. Bring 6 qts. of salted water to a boil.
3. Add the corn and boil for seven minutes, remove and set aside.
4. In a small bowl, whisk remaining ingredients together.
5. Grill corn until lightly charred.
6. Baste corn with herb, cheese, and oil mixture.