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.
- 1/4 cup finely grated Parmesan cheese
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- Salt, a good pinch
- 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!
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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 – here’s my recipe.