Roy loves fresh corn on the cob so when one of my niece’s favorite celebrity chefs made this dish on TV, his ears perked up. The preparation was simple and the finished dish looked delish but I wasn’t ready to use up the last little bit of my $17 a pound imported Parmesan Reggiano as a topping for corn on the cob.
A quick look in my fridge revealed a few tablespoons of leftover Parmesan Garlic ‘Pesto’. Since this unique concoction included most of the ingredients called for in the celebrity chef’s original recipe, I decided to give my version a try.
The directions are super easy. If you are using leftover Parmesan Garlic ‘Pesto’, pull it out of the refrigerator about 20 minutes before preparing the corn in order to ‘take the chill off’.
3 fresh ears of corn, with husks and silk removed
2 tablespoons Parmesan Garlic ‘Pesto’
1 tablespoon Italian parsley, minced
Sea Salt
Fill a large pot about 3/4 full of cold fresh water. Bring to a boil over high heat. Add about 1 teaspoon sea salt. Cut or break the ears of corn in half and add to the boiling water. Cook, in boiling water, for about 5 minutes or until done.
Remove cooked corn from water with tongs and pat dry with paper towels. Place dried ears of corn on a platter. Spoon or brush a small amount of Parmesan Garlic ‘Pesto’ (both the oil and the cheese) and a sprinkle of parsley over an ear of corn, turning to coat well. Repeat with remaining ears. Add a sprinkle of sea salt, parsley and a bit of pesto to the top of each ear of corn and serve.
You don’t need a lot of Parmesan Garlic ‘Pesto’ to coat the ears of corn. An alternative method would be to brush the oil from the pesto on the corn first, then top with the cheese mixture and a sprinkle of sea salt and parsley.
A quick look in my fridge revealed a few tablespoons of leftover Parmesan Garlic ‘Pesto’. Since this unique concoction included most of the ingredients called for in the celebrity chef’s original recipe, I decided to give my version a try.
The directions are super easy. If you are using leftover Parmesan Garlic ‘Pesto’, pull it out of the refrigerator about 20 minutes before preparing the corn in order to ‘take the chill off’.
3 fresh ears of corn, with husks and silk removed
2 tablespoons Parmesan Garlic ‘Pesto’
1 tablespoon Italian parsley, minced
Sea Salt
Fill a large pot about 3/4 full of cold fresh water. Bring to a boil over high heat. Add about 1 teaspoon sea salt. Cut or break the ears of corn in half and add to the boiling water. Cook, in boiling water, for about 5 minutes or until done.
Remove cooked corn from water with tongs and pat dry with paper towels. Place dried ears of corn on a platter. Spoon or brush a small amount of Parmesan Garlic ‘Pesto’ (both the oil and the cheese) and a sprinkle of parsley over an ear of corn, turning to coat well. Repeat with remaining ears. Add a sprinkle of sea salt, parsley and a bit of pesto to the top of each ear of corn and serve.
You don’t need a lot of Parmesan Garlic ‘Pesto’ to coat the ears of corn. An alternative method would be to brush the oil from the pesto on the corn first, then top with the cheese mixture and a sprinkle of sea salt and parsley.
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