extra-virgin olive oil
corn cobs, husks and silks removed
pecorino Romano, plus extra to serve
Heat a barbecue, char-grill pan or grill to high heat. Brush corn with olive oil and season with sea salt. Grill corn, turning occasionally, until lightly charred (15-20 minutes). You'll have some black, brown and yellow kernels.
Remove kernels from cobs.
Combine corn, finely grated the pecorino, olive oil, a good grind of black pepper, a pinch of salt, mint (save some for serving) and toss to combine. Taste and adjust seasoning.
Spread corn on a serving plate, top with remaining mint and another grating of pecorino and olive oil.
recipe : beach byron bay via gourmet traveller