Garlicky Parmesan Corn
Here’s an Italian-ish take on Mexican street corn, where freshly cooked cobs are doused in garlic butter and sprinkled with freshly grated Parmesan (or Romano) cheese, followed by a shower of minced parsley or basil (or both). It’s the perfect summer side.
Garlicky Parmesan Corn
Photo Credit : Styled and photographed by Liz NeilyFor the right texture and flavor in this garlicky Parmesan corn, it’s vital that you grate the cheese fresh, using your box grater’s finest grade. It takes just a moment and gives a wonderful result. Even with the grating, this dish takes just minutes to throw together. Enjoy it with burgers or seafood—it’s the perfect summer cookout side.
Yield:
4 servingsIngredients
4 ears corn, shucked
4 tablespoons (½ stick) salted butter
2 large garlic cloves, minced
1¼ cups finely, freshly grated Parmesan cheese (can substitute Romano)
¼ cup minced basil and/or parsley
Instructions
Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, 6 to 10 minutes, depending on size.
Meanwhile, in a small saucepan over low heat, melt the butter with the garlic and cook until the garlic is just translucent, about 5 minutes.
When the corn is cooked, drain completely. Arrange the ears on a platter. Pour the garlic butter over the corn, turn it to coat, then sprinkle with the cheese. Sprinkle with herbs and serve hot.
