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Charred Sweet Corn & CouscousFrom chef Mario Batali July 4, 2003 
IngredientsDirections 1. Cook the couscous according to the package directions, and let sit covered, until the grain absorbs all the water. Preheat the grill. 2. Soak shucked ears of corn in cold water for 3 minutes. Remove from water and brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every two minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs, and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife. 3. Combine the blanched couscous and the sweet corn in a 12- to 14-inch sautÈ pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about five minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for one minute more. Yield: 4 servings Recipe courtesy of Mario Batali copyright © 2003.
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