Corn on the Cob with Parmesan Cheese

Enrich this traditional summer side dish with Italian parsley and Parmesan.
  • 125ml olive oil
  • 2 garlic cloves, chopped
  • 50g freshly grated Parmesan
  • 10g chopped fresh Italian parsley leaves
  • 1/2 teaspoon salt
  • 6 ears yellow corn, husked, halved crosswise
Heat the oil in a heavy small frying pan over medium heat. Add the garlic and saute until tender and fragrant, about one minute. Remove the frying pan from the heat and cool.

Set aside two tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.

Cook the corn in a large saucepan of boiling salted water until crisp-tender, about five minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve.

Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

Rule the Kitchen with More Recipe Faves

Hot corn with chimichurri butter
Hot corn with chimichurri butter
Time
6
Serves
6
Difficulty
Easy
Grilled Corn & Cilantro Pesto
Grilled Corn & Cilantro Pesto
Now playing...
1:54
Charred Chilli Corn
Charred Chilli Corn
Time
10
Serves
4
Difficulty
Easy
Cheddar corn chowder
Cheddar corn chowder
Time
41
Serves
10
Difficulty
Med