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.
By Yankee Magazine|Jul 13 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanFor 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.
Fresh corn can be cooked in a microwave. Place shucked ears on a plate, cover, then cook for 4-5 minutes depending on size and microwave power. Perfect every time.