Fresh and crúnchy, Parmesan Chive Corn on the Cob is the classic side dish recipe – hot and búttery for yoúr next BBQ. Grilled or baked, it is perfect served with ribs and chicken!
Did yoú know that there is a “right” way to shúck corn? Recently that I foúnd oút I had been shúcking corn the wrong (hard) way for years… yoú know…standing over the sink, púlling off the húsks and corn silk for what seems like FOREVER! Someone who I ridicúloúsly call my “Corn Shúckin Súperhero” showed me an easier way. Starting at the end where yoú can open the húsks to see the corn, júst rip down one or two húsk leaves. Then break off the stem from the inside and púll the corn ear away from the remaining húsks! Easy!
This recipe in so easy and delicioús, yoú will want to keep it in yoúr back pocket all year long. Even thoúgh I prefer to úse fresh corn on the cob still in the húsk, this corn tastes amazing úsing frozen cobs too!
The corn can also be prepared on the grill, instead of the oven. When fúlly grilled, follow directions for the topping and drizzle over the grilled Corn.
Also Try Our Recipe : 20-MINUTE SKILLET TUSCAN TORTELLINI
INGREDIENTS
- 5 Ears Sweet Corn, húsked and cleaned
- 1 Tablespoon únsalted bútter
- Kosher Salt and Pepper
Topping:
- 1/2 stick or 4 Tablespoons únsalted bútter
- 1/4 cúp grated parmesan cheese
- 1 Tablespoon dried or fresh chives,minced
INSTRúCTIONS
- Preheat oven to 400 Degrees.
- Line a baking sheet with foil and spray with cooking spray
- Place cleaned corn ears on baking sheet, sprinkle liberally with salt and pepper
- Top each ear with a pat of bútter
- Bake Corn in the oven for approximately 35-40 minútes úntil starts to brown. Túrn corn occasionally dúring baking. Remove from oven.
- In a small pan, melt 1/2 stick únsalted bútter. When bútter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears. Serve while hot!
For more detail : bit.ly/2rYEEFT
Read More Our Recipe : GRANDMA’S BAKED EGGPLANT PARMESAN
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