• Cait

Garlic and Parmesan Corn on the Cob

POV: #NoNuanceNovember -- Put that canned corn BACK in the cabinet. The only reason to ever use canned corn is if you are using it as an ingredient in another recipe.


  • 3 Ears of Corn

  • 2 Cloves of Garlic

  • 3 Tbsp Olive Oil

  • 2 oz Parmesan Cheese

  • Salt, pepper, red pepper flakes, parsley to taste


  1. Break each ear of corn into 2 halves and place in pot of boiling water. Cook for 5-10 minutes or until corn is tender

  2. In a saucepan or skillet, heat olive oil, garlic cloves, salt, pepper, red pepper flakes, and parsley for about 1 minute or until garlic is JUST SLIGHTLY golden

  3. Remove from heat and sprinkle some of the parmesan cheese. This should not be a thick and creamy mixture.

  4. When corn is still hot, brush on the olive oil mixture to each half until coated generously. Then you can either sprinkle or roll the corn in the remaining parmesan cheese, top with some more parsley/red pepper if desired and serve immediately.

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