f you, like me, like to squeeze every last bit out of summer before declaring it officially fall, I implore you to make this extra-cheesy, extra-garlicky corn on the cob before you’re out of time.
Roast your last ears of corn in the oven until they lightly blister and char, rub them with Parmesan-garlic butter, then shower them with more Parmesan and plenty of fresh basil for the ultimate end-of-season celebration.
If you’re familiar with elote, the Mexican street corn that features a glorious mess of cotija cheese, you know how magical the combination of salty cheese and sweet corn is.
Here, it’s a bit Italian-leaning. You’ll make a quick compound butter by mixing softened butter with grated Parmesan cheese and garlic while the corn cobs roast in the oven.
Once they’re tender, you’ll immediately slather the aromatic butter over every kernel, then shower more cheese, fresh basil, and cracked black pepper over top. Fair warning:
Each bite is so rich and interesting, your main dish probably won’t be the star of your dinner the night you serve this corn.
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