Thursday, March 12, 2009

Corn on the Cob with Parmesan Cheese

Corn on the Cob with Parmesan Cheese
-Giada De Laurentiis

1/2 cup olive oil
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise

Heat the oil in a heavy small skillet over medium heat. Add the garlic and sauté until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 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 5 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.
Pin It!
Print Friendly and PDF

No comments:

Post a Comment