Italian Braciole in Tomato Sauce

The first day of September always feels like the true start of my fall cooking. The air turns a little cooler, and I naturally begin to crave those cozy Italian dishes that remind me of home.

When I was growing up, Sundays meant sauce simmering on the stove. My mom usually made it with meatballs, ribs, sausage — or sometimes all three. But every once in a while, she added braciole, and that made the meal extra special. She would pound slices of beef thin, fill them with cheese, herbs, and breadcrumbs, then roll them up tightly. After slowly cooking in the sauce until tender, they became the kind of dish that felt like a celebration.

For me, braciole will always mark the beginning of hearty, comforting meals — perfect for the cooler season ahead.

Servings: 4
Cook Time: About 2 hours (hands-on 30 minutes)

Ingredients

For the Braciole:

• 4-6 thin slices beef top round (about 6–8 ounces each, pounded to ¼-inch thickness)

• 1/2 cup grated Parmesan or Pecorino Romano

• ½ cup breadcrumbs (preferably Italian seasoned)

• 2 garlic cloves, finely minced

• 1/2 cup fresh parsley, chopped

• 2 tablespoons pine nuts (optional, but traditional in many regions)

• Salt & freshly ground black pepper

• Olive oil, for searing

• Butcher’s twine or toothpicks for tying

For the Sauce:

• 3 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 cup chopped parsley

• 1 can (28 ounces) crushed tomatoes

• 1 can 14 ounces tomato sauce

• ½ cup red wine

• 1 teaspoon dried oregano (or 2 teaspoons fresh)

• ½ teaspoon red pepper flakes (optional)

• 1 bay leaf

• Salt & pepper to taste

• Fresh basil, for finishing

Instructions

1. Prepare the filling – In a small bowl, combine breadcrumbs, Parmesan, garlic, parsley, and pine nuts. Season lightly with salt and pepper.

2. Assemble the rolls – Lay each beef slice flat. cover with plastic wrap and pound thin divide  the filling evenly in the center of each slice. Roll the beef tightly into a log and secure with twine or toothpicks.

3. Brown the braciole – Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef rolls on all sides until browned, 6–8 minutes. Transfer to a plate.

4. Make the sauce – In the same pot, add more olive oil if needed. Sauté onion until soft, about 5 minutes, then stir in garlic and parsley. Deglaze with red wine, scraping up any browned bits. Add crushed tomatoes and the sauce,  oregano, red pepper flakes, bay leaf, salt, and pepper. and stir well, Simmer covered for 1 hour

5.  Return the braciole to the pot, nestling them into the sauce. Cover with a lid and simmer gently on low for about 1 hour, or until the beef is tender. Stir occasionally and add a splash of water if sauce thickens too much.

6. Serve – Remove the twine or toothpicks, slice the braciole into rounds, and serve topped with sauce. Garnish with fresh basil and more grated cheese.

7.  More Serving Suggestions for Braciole

   • Over Pasta – Toss the rich tomato sauce with spaghetti, rigatoni, or ziti, then serve the sliced braciole on top.

   • With Polenta – Creamy polenta is a classic Italian pairing that soaks up all the delicious sauce.

   • Crusty Bread – A warm loaf is a must for dipping into the sauce.

   • Vegetable Sides – Pair with roasted broccoli, garlicky green beans, or a simple side salad for balance.

   • Wine Pairing – A medium-bodied red like Chianti or Montepulciano complements the richness perfectly.

Crispy Barbecued Buffalo Chicken Wing Recipe

Some of our most-loved recipes have their roots in the kitchens of our restaurants, and these Barbecued Buffalo Chicken Wings are no exception. Just like our Smashed Italian Sausage & Pepper Sandwiches, these wings quickly became a customer favorite — and later, a family favorite at home too.

Back in the restaurant, we made them the classic way: fried until golden and crispy, with that irresistible crunch that made them a staple on the menu. We kept the seasoning simple — salt, pepper, paprika, mustard, garlic powder, and a touch of cornstarch — but the result was magic. Crispy wings with just the right balance of smoky, spicy flavor that had people coming back for more.

Over time, I started making them at home too, sometimes grilling or baking instead of frying, but always keeping that same bold flavor. Whether served with a cold drink at the bar or around our own family table, these wings are the kind of dish that proves simple ingredients can deliver unforgettable flavor.

Things to Know About This Crispy Barbecued Buffalo Chicken Wing Recipe

1. Restaurant roots: These wings were first made in our restaurants, where they were fried until golden, crispy, and irresistible. At home, you can fry, grill, or bake them for the same bold flavor.

2. Simple seasoning, big flavor: A mix of salt, pepper, paprika, mustard, garlic powder, and cornstarch creates the perfect crust that makes these wings stand out.

3. Frying vs. grilling: While frying gives that signature crunch, grilling or baking makes them a little lighter without sacrificing flavor. Both ways are delicious.

4. Perfect for game day: These wings have always been a crowd-pleaser — whether served with a cold drink at the bar or a big platter for family and friends at home.

5. Dips and sides: Classic ranch or blue cheese dressing are perfect for dipping, and you can’t go wrong serving them alongside celery sticks, fries, or even a fresh salad.

Ready to bring restaurant flavors home? Try these Crispy Barbecued Buffalo Chicken Wings for your next game day, BBQ, or family dinner. Don’t forget to check out our Smashed Italian Sausage & Pepper Sandwiches for another crowd-pleasing favorite!

Barbecued Buffalo Chicken Wings

Total time: About 40 minutes (grill) or 55 minutes (oven)
Servings: 4 (as an appetizer)

Ingredients

• • 2 lbs. chicken wings, split into flats and drumettes

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp paprika (smoked if you like)

  • 1 tsp dry mustard powder

  • 1 tsp garlic powder

  • 2 Tbsp cornstarch

  • 1 Tbsp olive oil

  • Buffalo Sauce:

    • ½ cup hot sauce (like Frank’s Red Hot)

    • 4 Tbsp unsalted butter

    • 1 Tbsp honey (optional, for balance)

    • 1 tsp Worcestershire sauce

Instructions

Buffalo Sauce:

• ½ cup hot sauce (like Frank’s Red Hot)

• 4 Tbsp unsalted butter

• 1 Tbsp honey (optional, for balance)

• 1 tsp Worcestershire sauce

Italian Crispy roasted Potatoes

These Italian crispy roasted potatoes are straight from my mother’s kitchen. She’d parboil them, toss with olive oil, garlic, rosemary, and a little lemon, then roast until golden and crunchy. Simple, comforting, and always the first thing to disappear at the table — I still make them just the way she did. To this day, whenever I make them, the smell that fills my kitchen instantly takes me back to her cooking, and I can’t help but smile. This recipe is her original method, and it’s one I know you’ll want to keep on repeat in your own home.

Things to Know About Italian Crispy Roasted Potatoes

• Parboiling is key: Cooking the potatoes halfway before roasting helps give them a fluffy inside and that golden, crisp crust.

• Rough edges = more crunch: Shaking the potatoes after draining creates little ridges that crisp up beautifully in the oven.

• Use the right potato: Yukon Golds give a buttery texture, while Russets crisp up with an extra crunch — both work well.

• Fresh rosemary makes a difference: If you can, use fresh rosemary sprigs. They infuse the oil and potatoes with authentic Italian flavor.

• Don’t skip the lemon: A little zest before roasting and a squeeze of juice at the end adds brightness and balances the richness.

• Crowding the pan ruins the crisp: Spread potatoes in a single layer so they roast instead of steam.

• Reheating tip: Pop leftovers back in a hot oven for 10 minutes to bring back their crispness — the microwave won’t do them justice.

• Serve these potatoes alongside a hearty main! Try my Bone-In Pork Chop Piccata or  Stuffed Chicken Breast for a full Italian dinner that everyone will love.

Italian Crispy roasted Potatoes

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Ingredients

• • 2 lbs.  Yukon Gold or Russet potatoes, peeled and cut into wedges

  • 1/2 cup extra virgin olive oil

  • 2 minced garlic cloves,

  • 2 sprigs fresh rosemary (or 1 tsp dried)

  • Zest of 1 lemon

  • Juice of 1 lemon

  • salt and pepper to taste

Instructions

1. Instructions

   1. Parboil the potatoes:

      • Bring a large pot of salted water to a boil.

      • Add potato wedges and cook for 5-7 minutes, until just fork-tender but not falling apart.

      • Drain well and let steam dry for 2 minutes.

   2. Rough up the edges:

      • Shake the colander gently to create a slightly rough surface on the potatoes. This helps them crisp in the oven.

   3. Season the potatoes:

      • Preheat oven to 425°F (220°C).

      • In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, lemon zest, salt, and pepper until evenly coated.

   4. Roast:

      • Spread the potatoes in a single layer on a parchment-lined baking sheet.

      • Roast for 35–45 minutes, flipping halfway, until deeply golden and crisp.

   5. Finish with lemon:

      • Remove garlic cloves and rosemary sprigs.

      • Squeeze fresh lemon juice over the potatoes just before serving.

   Serving Suggestion

   Serve hot as a side with roast chicken, grilled fish, or alongside a big Italian salad.

Crispy Italian Fried Cauliflower with Marinara

In Italy, a fritto misto platter is the ultimate celebration of golden, crunchy bites — a mix of fried vegetables, seafood, and savory morsels served hot and fresh. This crispy Italian fried cauliflower makes a delicious addition to that tradition. The cauliflower is first blanched in salted water for a tender interior, then coated in a light, garlic-and-herb batter and fried until irresistibly crisp. Served with warm marinara sauce for dipping, it’s the perfect antipasto to share with friends, or to pair alongside fried zucchini, artichokes, or calamari for your own homemade fritto misto experience.

Ingredients

Crispy Cauliflower Batter Recipe

Ingredients:

• 1 medium head cauliflower

• 1 cup all-purpose flour

• 1/3  cup cornstarch (for extra crispiness)

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika (or regular paprika)

• salt and pepper to taste

• 1 cup cold sparkling water (or more, as needed)

• Optional: pinch of cayenne pepper or chili flakes for heat

•  olive oil for frying

Instructions

1. Prep the cauliflower:
   Cut 1 medium head of cauliflower into florets. Rinse and pat dry thoroughly.

2. Blanch the cauliflower:
   Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2–3 minutes, just until slightly tender but still firm. Drain well and pat completely dry with paper towels.

3. Make the batter:
   In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and spices. Slowly add the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the florets but still drip slightly — like pancake batter.

4. Coat the florets:
   Dip each floret into the batter, letting any excess drip off.

5. Fry or bake:

   • To fry: Heat the oil to 350°F (175°C). Fry florets in batches for 3–5 minutes, or until golden and crispy. Drain on paper towels.

   • To bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Place battered florets on the sheet and spray with oil. Bake for 25–30 minutes, flipping halfway, until golden and crisp.

Easy Italian Lemon Garlic Shrimp Recipe

Few dishes feel as effortlessly elegant as this Italian lemon garlic shrimp. Bright, garlicky, and kissed with lemon, it’s my Italian spin on classic lemon butter shrimp—inspired by the flavors of Pollo al Limone. Each bite is a burst of fresh, vibrant flavor, balanced with zesty citrus, mellow garlic, and a silky white wine sauce that gently clings to the shrimp.

The best part? This dish comes together in just about 20 minutes, making it perfect for a quick weeknight dinner or a more refined weekend meal. Like all great Italian recipes, it relies on simple, high-quality ingredients that speak for themselves.

Easy Italian Lemon Garlic Shrimp Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

 Ingredients:

• 1 ½ lbs. large shrimp, peeled and deveined (16-20 per lb. )

•  1 teaspoon each paprika and garlic powder

• Salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 2  minced garlic cloves

• ½ cup dry white wine

• 1 cup chicken broth

• Juice of 2 lemons (about 1/3 cup)

• Zest of 1 lemon

•  1/2 cup capers (optional)

• 2 tablespoons chopped fresh parsley

• Lemon slices, for garnish

 Instructions:

1. Sauté the Shrimp
   Season shrimp with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and sauté for about 1–2 minutes per side, just until pink and lightly golden. Remove the shrimp from the skillet and set aside.

2. Sauté Garlic
   In the same skillet, lower the heat to medium and add the remaining 1 tablespoon butter. Add the sliced garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.

3. Deglaze the Pan
   Pour in the white wine , scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

4. Add Lemon and Capers
   Stir in the, chicken broth, lemon juice, lemon zest, and capers (if using). Simmer for another 5-7 minutes to allow the flavors to come together and the sauce to thicken slightly

5. Return the Shrimp
   Return the sautéed shrimp to the skillet, along with any juices they released. Toss to coat in the lemony sauce and cook for another 1 minute, just to rewarm.

6. Finish and Serve
   Sprinkle with fresh chopped parsley. Serve hot with lemon slices and extra sauce spooned over the top.

Tuscan roasted Tomato & Eggplant Soup

There’s something special about making a meal with vegetables you’ve grown yourself. This Tuscan Roasted Tomato & Eggplant Soup came together with ingredients picked straight from my summer garden—sun-ripened tomatoes, tender eggplant, sweet peppers, and garlic. It reminded me so much of my mom’s garden growing up, where the late-summer harvest always turned into something cozy and delicious simmering on the stove.

But you don’t need a garden to enjoy this soup. Just grab the freshest produce you can find—whether it’s from the farmers’ market, your local grocery store, or a roadside stand. A simple roast in the oven brings out deep, rich flavor, and the result is a rustic bowl of comfort that tastes like it’s been passed down through generations.

Things to know about this Tuscan roasted tomato & eggplant soup

• It’s naturally simple and wholesome. Made with just fresh vegetables, broth, and olive oil, this soup is light, nourishing, and full of flavor—perfect for any season.

• Roasting is the magic step. Roasting the tomatoes, eggplant, peppers, and garlic concentrates their flavors and gives the soup a rich, slightly smoky depth that you just can’t get from boiling alone.

• Customizable to your kitchen. No eggplant? Add zucchini. Want it creamier? Blend in a spoonful of ricotta or coconut milk. Add white beans for protein, a handful of pasta to make it hearty, or a pinch of smoked paprika for extra warmth.

• Use what’s in season. Fresh summer tomatoes are ideal, but if it’s not tomato season, good-quality canned San Marzano tomatoes work too—just roast the other veggies and add the canned tomatoes in the blender stage.

• It freezes beautifully. Cool it completely before freezing in airtight containers or freezer bags. It’s perfect for those chilly nights when you need something cozy and homemade.

• Craving more seasonal Italian comfort?
  Here are a few more recipes straight from my kitchen to yours—fresh, simple, and full of flavor:

• Roasted Zucchini Panzanella Salad
  Amaretti-Stuffed Summer Peaches
  Italian Summer Street Corn

Ingredients

Roasted Zucchini Panzanella Salad Recipe

If your garden is anything like mine right now, it’s bursting with zucchini—everywhere I turn, another one is ready to be picked. I swear they multiply overnight! This time of year, I’m always looking for new ways to use them up, and this Roasted Zucchini Panzanella Salad is one of my favorite solutions. It’s rustic, simple, and the perfect way to let those garden veggies shine. With toasted bread, juicy tomatoes, and a punchy vinaigrette, it’s everything I love about summer on a plate.

It’s also one of those no-fuss dishes that gets better as it sits. The roasted zucchini brings a tender sweetness, the bread soaks up all the flavor, and the tomatoes and basil keep it light and bright. Whether you serve it as a main dish or a side for grilling season, this is one zucchini recipe you’ll come back to again and again.

Things to know about this Roasted Zucchini Panzanella Salad recipe

• Perfect for peak zucchini season: This is a great way to use up an abundance of garden zucchini while keeping things light and flavorful.

• Best with day-old bread: Slightly stale or toasted bread holds up best in the vinaigrette and gives that classic panzanella texture.

• Customize it your way: Add crumbled feta, white beans, grilled corn, or olives for extra protein or punch.

• Let it sit before serving: Giving the salad 10–15 minutes to rest allows the bread to soak up the vinaigrette and all the flavors to meld beautifully.

• Tastes even better the next day: Store leftovers in the fridge for up to 2 days—it makes a fantastic next-day lunch.

• Make it a meal: Serve it alongside grilled chicken, fish, or even a simple fried egg on top for a satisfying summer dinner.

• Craving more fresh summer flavors?
  Check out a few more of my garden-inspired favorites:

  • Italian Amaretti stuffed summer peaches– sweet, savory, and summery

  • Italian Summer Street Corn – with parmesan and herbs

  •  How to make Italian Pickled Eggplant  – (melanzane sotto aceto ) a pantry staple from my childhood

Ingredients

• 2 medium zucchini, sliced into cubed

• 2 cups crusty bread, cubed (day-old or toasted)

• 2 cups cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/2 cup fresh basil leaves, torn

• 2 tbsp red wine vinegar

• 4 tbsp extra virgin olive oil, divided

• 2 teaspoon each garlic powder and paprika

• Salt and freshly cracked black pepper, to taste

•  1 garlic clove, minced (for vinaigrette)

• Optional: shaved Parmigiano or crumbled feta for serving

Instructions

• Preheat the oven to 425°F (220°C).

• Season the zucchini: Toss sliced zucchini with 2 tablespoons olive oil, garlic powder, paprika, salt, and black pepper. Spread on a parchment-lined baking sheet in a single layer.

• Roast for 20–25 minutes, flipping once, until golden and slightly crisp around the edges. Let cool slightly.

• Toast the bread: While the zucchini roasts, toss cubed bread with a drizzle of olive oil and toast in the oven for 10–15 minutes, until golden and crunchy.

• Make the vinaigrette: In a small bowl, whisk together red wine vinegar, 2 tablespoons olive oil, minced garlic (if using), a pinch of salt, and pepper.

• Assemble the salad: In a large bowl, combine roasted zucchini, toasted bread, halved cherry tomatoes, red onion, and basil. Drizzle with vinaigrette and toss gently.

• Let it sit for 10–15 minutes so the flavors meld and the bread absorbs some dressing.

• Serve at room temperature, optionally topped with shaved Parmigiano or crumbled feta.

How to Make Italian Pickled Eggplant (Melanzane Sotto’Aceto)”

Every summer growing up in my Italian household, the kitchen turned into a hub of tradition and preservation. Alongside the steamy ritual of canning tomatoes, we’d always make room on the table for pickling eggplant—melanzane sotto’aceto. The smell of vinegar, garlic, and oregano filled the air, and jars lined the counters. These eggplant strips weren’t fancy—just simple, rustic, and full of flavor. We’d snack on them all year long, layered into sandwiches, served with crusty bread, or just straight from the jar.

Things to know about this how to make  Italian Pickled Eggplant (Melanzane Sotto’Aceto)

Italian Pickled Eggplant (Melanzane Sotto’Aceto)”

Time & Servings

• Prep Time: 30 minutes

• Resting Time (Salting): 4–6 hours or overnight

• Cook Time: 5 minutes

• Total Time: About 5–7 hours (mostly passive)

• Yield: Makes about 2 pint-sized jars (4–6 servings as antipasto)

Ingredients

• 2 large eggplants

• Kosher or sea salt (for sweating the eggplant)

• 2 cups white wine vinegar (or apple cider vinegar)

• 2 cups water

• 2–3 garlic cloves, thinly sliced

• 1–2 teaspoons dried oregano (or fresh, if preferred)

• Crushed red pepper flakes (optional, to taste)

• Fresh chopped parsley and basil

• Extra virgin olive oil (enough to cover)

Rustic Italian Roasted Pepper Salad

This rustic roasted pepper salad takes me right back to my childhood summers—watching my family roast peppers over the open flame,  Tossed with briny olives and tender spinach, it’s simple, fresh, and exactly the kind of dish that always showed up on the table when the garden was overflowing.

My mother used to pick the peppers straight from our garden—red, green, and sometimes the pale yellow ones that turned sweet in the late summer sun. She’d roast them right on the stovetop until the skins blistered, then peel and marinate them with olive oil, garlic, and whatever fresh herbs were on hand. This roasted pepper salad, now with baby spinach, olives, and tomatoes, brings all those flavors rushing back. It’s rustic, vibrant, and full of the warmth of those simple garden days.

Things to know about this rustic Italian Roasted pepper salad

Instructions

1. 1. Roast the peppers: Char the red and green bell peppers on an open flame, grill, or under a broiler until the skins blister. Place in a covered bowl or bag to steam for 10 minutes, then peel off the skins, remove seeds, and slice into strips.

   2. Assemble the salad: In a large bowl, add the roasted pepper strips, cherry tomatoes, mozzarella, olives, and baby spinach.

   3. Make the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, garlic, salt, and pepper.

   4. Toss & rest: Pour the dressing over the salad and toss gently until the spinach is just wilted and everything is coated. Let sit for 15–20 minutes so the flavors can meld.

   5. Finish: Sprinkle with chopped parsley and a touch of oregano or fresh basil, if using. Serve at room temperature or lightly chilled.

   ---

   Tip: This salad is even better the next day. Serve with grilled bread or as a fresh side to roasted chicken, fish, or a big bowl of pasta.

Creamy Italian Street Corn (No Mayo!)

If you love Mexican street corn, this creamy Italian Street Corn might just become your new summer favorite. Instead of mayo, we swap in luscious mascarpone cheese for a velvety base, then finish it with bright lemon zest, a shower of Parmigiano-Reggiano, and fresh herbs. It’s grilled until charred  and bursting with bold, savory flavor — all with a Mediterranean flair. Perfect as a BBQ side or light summer bite, this no-mayo corn is a simple Italian twist  on a classic.

While corn (mais) isn’t as common in traditional Italian cuisine as tomatoes or pasta, it does have deep regional roots — especially in Northern Italy, where it’s ground into polenta or grilled whole in the summer months. This version skips the mayo and takes inspiration from those flavors, using creamy mascarpone, bright lemon zest, aged Parmigiano, and fresh herbs. Grilled to perfection and bursting with savory flavor, it’s a Mediterranean twist on a beloved street food classic.

Things to know about this Creamy Italian Street Corn (No Mayo!)

• No Mayo Needed: Unlike traditional elote, this version uses mascarpone cheese for a rich, silky texture that blends beautifully with lemon, Parmigiano, and herbs.

• Use Peak-Season Corn: Fresh summer corn on the cob is ideal — sweet, juicy, and perfect for grilling.

• Grill or Roast: You can cook the corn on an outdoor grill, grill pan, or even under a broiler for a bit of char.

• Make it Your Own: Add crispy pancetta, a sprinkle of Calabrian chili flakes, or a drizzle of aged balsamic for extra depth.

• Pairs Well With: Serve alongside grilled meats, pasta salads, or as part of an Italian-style cookout spread.

• Ready to Upgrade Your Summer Sides?

  If you loved this creamy Italian street corn, don’t stop here — check out my other fresh and easy summer side dishes packed with seasonal Italian flavor. From zucchini rollatini to tomato ricotta tart, there’s something delicious for every warm-weather table. ENJOY!!!!

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

• Servings: 4 ears of corn (serves 4 as a side)

Ingredients

• 4 ears of corn, husked

• 2 tablespoons olive oil or melted butter

• ½   mascarpone or cream cheese

• 1/3  cup grated Parmigiano Reggiano or Pecorino Romano

• Zest of 1 lemon

• 1 garlic clove, finely grated or minced

• 1 tablespoon chopped fresh basil or parsley

• Optional: pinch of chili flakes or Calabrian chili paste for heat

• Salt and pepper to taste

Instructions

• Grill the Corn:
  Brush corn with olive oil or melted butter. Grill over medium-high heat, turning occasionally, until slightly charred (about 8–10 minutes).

• Make the Topping:
  In a small bowl, mix mayo, garlic, lemon zest, cheese, herbs, salt, and pepper.

• Dress the Corn:
  While the corn is hot, brush or spoon the mayo mixture over each ear. Sprinkle with extra cheese and herbs if desired.

• Finish:
  Serve with a squeeze of lemon and a sprinkle of chili flakes for extra zing.