Try our No.1 Grade Corn on the Cob! Now in season – Super sweet & juicy
6 Sweet corn on the cob, husked removed
½ cup Olio Carli Extra Virgin Olive Oil
2 Garlic cloves, minced
2 tbsp Fresh Italian Parsley
Martelli Sea Salt
½ cup Rossi Parmigiano Reggiano cheese, grated
Heat a saucepan with Extra Virgin Olive Oil at medium heat and add the garlic. Sauté until tender and fragrant, about 1 minute.
Remove from the heat and let cool. Set aside 2 tablespoons of the Parmigiano cheese and stir the remaining in the saucepan, along with the parsley, a dash of salt and stir.
Meanwhile, bring a large pot of water to a boil, adding salt and the corn. Boil for at least 5 minutes or until tender. Remove with tongs and transfer to a platter. Brush the cheese mixture over the hot serve. Sprinkle remaining Parmigiano cheese over the corn and enjoy!
Courtesy of Monastery Bakery