corn on the cob with parmesan cheese

jet back a few months prior my tasty treat at café habana, i was planning mother’s day dinners. i already knew we were having steamed stone crabs as the main course but i hadn’t decided what side dishes to make. the day before the dinner, i was watching food network and giada de laurentiis was making a dressing for corn on the cob. i had never watched her cooking show before but she piqued my interest. now, i’ve had my share of corn on the cob. but other than a nice slab of margarine and sea salt, i haven’t had corn on the cob dressed up any other way.

so, here’s giada’s recipe that i added as a side dish to my mother’s day meal and yes, it was a hit.

Ingredients

  • 1/2 cup olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves – or
    1 tablespoon of dried parsley
  • 1/2 teaspoon sea salt
  • 6 ears yellow corn, husked, halved crosswise

Preparation

Heat the oil in a heavy 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 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.

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original recipe from Everyday Italian: Corn on the Cob with Parmesan Cheese

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