Monday, September 13, 2010

Corn on the Cob with Parmesan Cheese

We grilled out over the weekend, and this recipe for corn on the cob from Giada De Laurentiis was delicious!  Parmesan cheese makes everything so good!  I made a little too much of the sauce, and it was just sinful as a dipping sauce for the garlic bread.  We should have made this more over the summer, and we'll definitely make this again. 

Corn on the Cob with Parmesan Cheese

1/4 cup olive oil
1 clove garlic, minced
1/4 cup Parmesan cheese
1/4 tsp salt
1 Tsbp parsley, chopped
3 ears of yellow corn, husked, halved lengthwise

Heat the olive oil in a small skillet over medium heat.  Add the garlic and saute until tender and fragrant, about 1 minute.  Remove the skillet from the heat and cool.  Set aside 1 tablespoon 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.  Transfer the corn to a platter.   Brush the Parmesan mixture over the hot corn and serve.  Sprinkle the remaining tablespoon of cheese on top of the corn.