Corn on the Cob with Parmigiano Reggiano

Enrich this traditional summer side dish with Italian parsley and Parmigiano Reggiano.

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
125ml olive oil
2 garlic cloves, chopped
50g freshly grated Parmesan
10g chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise
Heat the oil in a heavy small frying pan over medium heat. Add the garlic and saute until tender and fragrant, about one minute. Remove the frying pan from the heat and cool.

Set aside two 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 five 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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