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Corn on the Cob with Parmesan Cheese

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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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


  1. 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.
  2. 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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