Corn on the Cob with Parmesan Cheese

Corn on the Cob with Parmesan Cheese

This recipe was included in our Fresh Food Box on 5/24/17 but it the recipe card had a typo in the amount of olive oil to use. Corrected recipe is below.


  • 1/2 cup olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup freshly grated Parmesan
  • 2 Tbsps chopped fresh Italian parsley leaves
  • 1/2 tsp salt
  • Whole ears of corn, husked and cut in half


  • Heat the oil in a heavy small skillet over medium heat. Add the garlic and sauté until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 Tbsps of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
  • Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 Tbsps of cheese on top of the corn.

Recipe adapted from