1 can 48 g anchovies packed in oil, drained and chopped
2 tablespoons (30 ml) balsamic vinegar
1/4 cup (60 ml) hazelnut oil
Salt and pepper
Preparation
In a large saucepan of boiling water, cook the corn for about 8 minutes. Drain and let cool.
MARINADE
In a bowl, with a fork, mash the anchovies. Add the vinegar and oil.
Season with salt and pepper. Set aside.
Cut the corn into 2.5-cm (1-inch) thick pieces and add to the marinade.
Refrigerate for 30 minutes.
Preheat the grill, setting the burners to high.
Place the slices of corn upright on the grill and cook, rolling with tongs until they are lightly browned. Put the slices back in the marinade. Serve hot or warm.
