My husband loves corn. I'm not a huge fan but, since he is so enthusiastic about corn dishes, I made corn on the cob for the very first time. I have to admit, this recipe from Giada De Laurentis was amazing! No butter, just olive oil, and the corn was literally dripping with flavor.
Verdict: Try it! It's super easy.
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
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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