Corn on the Cob with Parmesan Cheese (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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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