Corn on the Cob with Parmesan Cheese

I was home a couple of days on a mini staycation, and, of course, I had to watch the Food Network to see what new recipes I could make.

Giada de Laurentiis was cooking with children on her show and the corn on the cob she made looked so delicious. It had a olive oil dressing brushed on. I was out of olive oil so I used butter and it still turned out so delicious. The dressing added a nice dimension to the corn and was a nice surprise.

Corn on the Cob with Parmesan Cheese

(recipe slightly adapted from Giada De Laurentiis)

Ingredients:

4 Tbsp butter
1 tsp minced garlic
1/4 cup freshly grated Parmesan
1 Tbsp chopped fresh Italian parsley
1/2 teaspoon salt
4 ears yellow corn, husked, cut in half

Instructions:

Melt the butter in a small skillet over medium heat. Add garlic and saute until tender and fragrant, about 1 minute.

Remove skillet from heat and cool completely. Add Parmesan cheese, parsley and salt to garlic mixture.

Cook corn in a large pot of boiling salted water until crisp-tender, about 15 minutes. Remove from water and transfer corn to a platter.

Brush garlic and cheese mixture over hot corn and serve.

Optional: Sprinkle some Parmesan cheese on top of corn.