Parmesan corn on the cob
Since we got our bbq, I’m experiencing grilling recipes. The weather we have, aka heat wave, is not ideal to grill but I do it anyway. I don’t want Fall to come and me being like « I didn’t grill enough » ! So, let’s try and make the most of Summer while it’s here.
Once again, pretty simple recipe because when it’s 38°c (90-100°F) outside, you want things to go smoothly.
Parmesan cheese and corn ? What a weirdo you’d say. TRY IT. I mean, try it, really. It is fresh and delicious. I added butter (how could you not add butter to corn??) and coriander, that was a HIT.
You’re gonna hear from corn around here I guess, because I have some recipes ideas that I would like to try and share. But I’m waiting for the temp to go down, I don’t want to melt while grilling these fabulous corn.
Parmesan corn on the cob (2 servings) :
- 2 shucked corn
- 2tbsp butter
- 1tbsp olive oil
- 1 handful parmesan
- Salt and Pepper
Preheat your bbq. Massage your corn with the olive oil. Coat it well.
Once your grill is hot, put your corn on it for a solid 15 minutes, turning it often so it won’t burn. You know it’s cook when it’s tender and sweet.
Once they’re done, put it in a plate. Add your butter and melt it all around the corn. It will help parmesan to stick on it.
Then, add salt, pepper, lots of parmesan and coriander.
Eat with your fingers ! (way better)