Our summer holidays have come to an end, so on our way back to Athens, we brought with us sand in our shoes, sun in our heart and a big basket of fresh corn on the cob. Our fridge was empty apart from the parmesan cheese, patiently waiting for our return, so we decided to eat corn with a twist for lunch! Taking less than 15 minutes to prepare, this is an easy n’ cheese dish proudly adding to our “favourite meals” list!
for the grilled parmesan corn on the cob:
4 ears of corn
6 tablespoons unsalted butter, softened
1 cup freshly grated Parmesan cheese
1 garlic clove, minced
Kosher Salt and freshly ground black pepper to taste
Vegetable oil for the grill
3 tablespoons chopped fresh parsley leaves or green onions
Light your grill. In a bowl, mix the butter with the 1/2 cup Parmesan cheese and garlic. Season with salt and pepper. Husk the corn and brush it lightly with olive oil. When hot, place the corn on the grill and cook it over a medium-hot fire, turning, until partially cooked, about 6 minutes.
Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter to prevent drying, until deeply browned and tender, about 6 minutes longer. Serve immediately on a large platter with the remaining Parmesan butter. Sprinkle with the other 1/2 cup of the Parmesan cheese and garnish with parsley or green onions! Enjoy!
photography and food styling by Gertrude Gary Milk, assistant in crime Ralph Miliband
(post created especially for teapot.gr)