I always get excited when I see fresh corn in the market, but to be completely honest, the frozen corn cobs are so much more seamless to eat, am I right? But resist them, I could not, and here they are in their full garlic-parmesan glory.
The garlic butter melts in all the nooks and crannies of the ear of corn, and parmesan gives a salty and flavorsome kick.
3 Tbsp butter, at room temperature
6 ears fresh corn
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 tsp salt & pepper
Method:
Place the butter in a small bowl and let come to room temperature.
Arrange a rack in the middle of the oven and heat the oven to 400°F.
Remove the husk and silk from 6 ears corn. Place the corn directly on the oven rack and roast for 25 minutes. You can broil or grill at this stage if you want some char.
Add half the grated parmesan to the bowl with butter. Grate the garlic cloves and add to the bowl. Add salt and pepper, and use a fork to mash and combine.
Transfer the corn to a baking sheet. Use a butter knife or pastry brush to immediately slather it all over with the Parmesan-garlic butter. Sprinkle with the remaining Parmesan cheese.
Generously grind some black pepper over the top and serve immediately.
صحة و عافية
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