Boil the corn on the cob and instead of salt cover it with delicious cheese topping of grated parmesan mixed with garlic butter and fresh parsley. Mix cheese with fried butter garlic, only when it cools well so that the cheese does not melt ahead of time. Prepare the topping in advance to immediately lubricate it. hot corn, then it will melt on its surface and sticks to a delicious cheese crust. Taste combination boiled corn, parmesan and roasted garlic is simply amazing. the value of one serving: (6-8 total) Calories 319, total fat 21 g., saturated fats, proteins 7 g, carbohydrates 30 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. olive oil
- 2 cloves of garlic, chopped
- 0.5 tbsp. freshly grated parmesan
- 2 tbsp. l chopped parsley leaves
- 0.5 tsp salt
- 6 ears of yellow corn, peeled and cut in half
Recipes with similar ingredients: garlic, parmesan, corn
Recipe preparation:
- In a small pan with a thick bottom over medium heat, heat olive oil. Add garlic and fry until soft and appearance of aroma, about 1 minute. Remove the pan from the stove and cool. Set aside 2 tbsp. l parmesan and mix the rest with garlic by adding parsley and salt.
- Boil the corn in a large pot with boiling salted water until it becomes crisp-soft, about 5 minutes. Via tongs, transfer the corn to the dish. Grease hot corn cheese mixture and serve. Sprinkle with the remaining 2 tbsp. l cheese.
