Steps
Boil a big pot of water and cook the corn for roughly 10 minutes, or until tender. If you prefer, grill the corn on medium-high heat. Turn it occasionally until it’s slightly charred and cooked (takes about 10 minutes, too). Once done, drain the water if boiling was used. Let it cool off a bit so you can easily handle it.
Grab a small bowl and mix together the soft butter, garlic, parsley, salt, pepper, and lemon zest (if you’re using it). Stir until it’s all blended smoothly.
While the corn is still warm but manageable, use a knife or pastry brush to spread the garlicky butter generously. Cover every part of each cob thoroughly.
Pour the grated Parmesan onto a flat dish or plate. Roll the buttered corn in the cheese, gently pressing so the cheese sticks to the buttery surface.
Serve while it’s still nice and warm. If you’d like, sprinkle a tiny bit more parsley on top for a fresh touch.
Steps
Boil a big pot of water and cook the corn for roughly 10 minutes, or until tender. If you prefer, grill the corn on medium-high heat. Turn it occasionally until it’s slightly charred and cooked (takes about 10 minutes, too). Once done, drain the water if boiling was used. Let it cool off a bit so you can easily handle it.
Grab a small bowl and mix together the soft butter, garlic, parsley, salt, pepper, and lemon zest (if you’re using it). Stir until it’s all blended smoothly.
While the corn is still warm but manageable, use a knife or pastry brush to spread the garlicky butter generously. Cover every part of each cob thoroughly.
Pour the grated Parmesan onto a flat dish or plate. Roll the buttered corn in the cheese, gently pressing so the cheese sticks to the buttery surface.
Serve while it’s still nice and warm. If you’d like, sprinkle a tiny bit more parsley on top for a fresh touch.
