Friday, April 2, 2010

Easter: Corn on the Cob with Parmesan Cheese

This year, like I had stated before, I'm going super simple for Easter. In view of the fact that I still have tons to do for Nate's birthday party, next weekend. So our Easter will be simple but still tasty! A yummy spring favorite for our backyard BBQ's, is corn on the cob. Whether it's grilled, boiled, or whatever, my kids love corn on the cob. Since this is easiest dish to make, it's going on the Easter menu for sure. I can't say enough, how much I love EASY!

Corn on The Cob with Parmesan Cheese


  • 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


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.