Corn on the Cob with Olive Oil, Parmesan, and Lemon

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: American


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


  1. In a small bowl, use a fork to combine and mash together the Parmesan cheese, olive oil, and lemon juice and salt.
  2. Dribble it over the hot corn. Eat!


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.