1/2 cup stonewall kitchen Olive Oil & Balsamic Dressing
1 1/2 cups freshly grated Parmesan cheese
2 tablespoons chopped fresh mint
hot pepper flakes
Place corn on the hottest part of the grill and cook for 3 minutes or so until you have nice grill marks, turn a quarter and grill for another few minutes, then repeat until you have all four sides grilled.
Meanwhile, in a large flat platter pour the Olive Oil & Balsamic Dressing. In another platter spread the grated Parmesan cheese.
When the corn is cooked, roll each ear in the dressing and then roll in the Parmesan cheese to lightly coat.
Place on a platter and sprinkle with the chopped mint and pepper flakes.