John Stage's Grilled Romano Corn Grilled Romano Corn With Smoked Paprika 4 ears of corn, shucked 5 tablespoons extra virgin olive oil 1 tablespoon kosher salt 1 teaspoon coarse black pepper 2 teaspoons smoked paprika 6 tablespoons pecorino romano cheese, finely ground Directions: Shuck corn so it is free of silk and husk. Mix salt, black pepper and smoked paprika together. Brush corn with extra virgin olive oil. Sprinkle with half seasoning mix. Grill corn for approximately 8-10 minutes on medium high grill, until tender. Brush corn again with extra virgin olive oil. Sprinkle with remaining seasoning mix. Roll in pecorino romano.