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
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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