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Recipe courtesy of Giada De Laurentiis
Corn on the Cob with Parmesan Cheese
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 319 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 7 milligrams
- Sodium
- 331 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 319 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 7 milligrams
- Sodium
- 331 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 4 grams
- Protein
- 7 grams
- Sugar
- 5 grams
Ingredients
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.
