(From Mario Batali's Italian Grill [1]).

Makes 6 ears.

6 ears corn, shucked
1/4 c. extra-virgin olive oil
3 Tbls. balsamic vinegar
1 to 1 1/2 c. freshly grated Parmigiano-Reggiano
About 2 Tbls. fresh mint, chopped
Hot red pepper flakes

Preheat a gas grill or prepare a fire in a charcoal grill.

Place corn on the hottest part of grill and cook for three minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.

Meanwhile, mix oil and vinegar on a large, flat plate. Spread Parmigiano-Reggiano on another flat plate.

When corn is cooked, roll each ear in olive oil and vinegar mixture, shake off extra liquid, and dredge in Parmigiano-Reggiano to coat lightly. Place on a platter, sprinkle with chopped mint and pepper flakes. Serve immediately.