Corn on the Cob with Olive Oil, Parmesan and Lemon
This corn on the cob topping is olive oil-based instead of butter-based. It’s a mixture of olive oil, Parmesan cheese and lemon juice that dribbles down your chin when you bite into the corn. This recipe is sponsored by Pompeian in honor of National Olive Oil Month. Get all my delicious recipes that feature olive oil here.
Did you know that the first corn plants only yielded one cob per plant, each cob only an inch long? Indigenous peoples of the Americas used artificial selection to end up with crops that yielded more grain, thus bigger cobs and more cobs per plant.*
It’s hard to imagine that corn on the cob originated as something smaller than our thumbs, smaller even than baby corn, actually. There wouldn’t have been enough to enjoy on each cob. I would’ve had to have four. Or five. Or fifteen.
To be honest, even with today’s big cobs of corn I’m often tempted to have several. That’s probably a genetic thing since my mom tells us that when she was growing up, when the corn crop came in, they would feast on corn for dinner.
Just corn. Nothing else. Except for a lot of butter and salt.
Which brings me to today’s recipe. It’s for corn on the cob. But without butter.
Instead, the topping is a mixture of olive oil, Parmesan cheese and lemon juice. If you put it on hot cobs of corn, the parmesan melts and clings while the olive oil and lemon dribble.
Down the cob.
Into your mouth.
Down your chin.
The reason for this topping, other than all that chin-dribbling, is that I’m celebrating National Olive Oil Month which is happening right now. I’m putting olive oil on everything, from corn on the cob, to slices of bread, even on popcorn.
If you want to do some olive oil dribbling along with me, check out this handy butter-to-olive-oil conversion chart.
To celebrate National Olive Oil Month Pompeian, my favorite olive oil company, is doing a lot of fun stuff too.
- Visit Facebook.com/Pompeian
- At the top of the timeline, find instructions to pledge to switch from butter to olive oil in your recipes for National Olive Oil month,
- 1,000 people who take the pledge will be randomly selected to win a coupon for a free bottle of Pompeian Extra Virgin Olive Oil, along with a free movie rental,
- On Pompeian’s Facebook timeline, they’ll also be giving away movie prize packs throughout the month so check things out there for chances to win.
I’d love it if you’d join in and celebrate olive oil with us!
And now, here’s my recipe for Corn on the Cob with Olive Oil, Lemon and Parmesan.
Corn on the Cob with Olive Oil, Lemon and Parmesan
There are several ways that you can cook the corn for this recipe. My favorite is to bring a big pot of water to a boil and then add a handful of sugar. This adds extra sweetness to the corn. Stir until it dissolves. Then add the corn and simmer until done, about 5 minutes. But you can also grill it or steam it in the microwave.
- 1/4 cup finely grated parmesan cheese
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- a good pinch of salt
- 4 shucked and cooked cobs of corn, hot
- In a small bowl use a fork to combine and mash together the parmesan cheese, olive oil and lemon juice and salt. Dribble it over the hot corn. Eat!
Disclosure: I’m a brand ambassador for Pompeian meaning that they compensate me to develop recipes and to promote their products on my blog and on social media. All opinions are my own.
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