Parmesan Corn

A little bit of crunch, a little bit of spice and a lot of parmesan

I do love corn.

I love it smothered in butter so that it dribbles down my chin – the butter thing I get from my mum.

 As a child, fresh sweet corn, corn on the cob, is something that never saw it’s way into our house.

I can’t even remember seeing it in our local shops.

I always thought fresh corn was just something that was for posh folks or American BBQs.

 Even the tinned corn was something that was kept as a real treat right along with other  goodies such as tinned pink salmon and frozen Vienetta.

 Now, when I see fresh sweet in the shops, I can’t get enough of them.

 Looking for new ways of cooking them is a constant, and I’m always scouring recipe pages for any way that will make the lovely Mr G not want to throw his plate at the wall, so this Parmesan Corn gives me at least another few months until I have to come up with another dish.

This recipe has a little bit of crunch, a little bit of spice and a creamy yet sticky parmesan coating, so i think i need to keep making it until sweetcorn is out of season, or until the lovely Mr G stops eating it.

 Go on, give it a go.

 Enjoy your sweet life.

 What You Need

• 4 Ears of Fresh Corn –Corn kernels removed - See Tip Box

• 1 Lime - Zest & Juice

• 2 Spring Onions – Small chop

• 100g Parmesan Cheese – Finely Grated

• 2 Tablespoons Fresh coriander, plus extra for serving– Finely Chopped

• ½ Teaspoon Cayenne Pepper plus extra for serving

• 50g Butter

• Malden Salt

• Fresh Black Pepper

Fresh corn cut from the cob

How It’s Done

• Place the butter into a wide saucepan and melt it on a medium heat. – See Tip Box

• Turn the heat up and add the corn.

• Cook the fresh corn on a high heat until some of the corn has taken on a little bit of char, stirring occasionally so it doesn’t burn. -See Tip Box

• Once the fresh corn has cooked but still has a tooth bite to it, reduce the heat to low and add the rest of the ingredients – See Tip Box

• Stir and keep stirring until the grated parmesan has melted and has given a stickly coating to all of the corn kernels.

• Add salt and pepper to taste and give it a new stir.

• To serve, sprinkle with more coriander and a little more cayenne. – See Tip Box

Never have too much grated parmesan in this dish

 Tip Box

• Saucepan – I used a large frying pan

• Corn – 1) To remove the kernels from the cob, the best way is to use a sharp knife to slice down the length of the kernel. Stand the corn on its flat bottom and carefully, slice down the cob from top to bottom, cutting as close to the middle bit of the cob as possible.

2) If you don’t have any fresh corn on the cob available, this recipe can be made with tinned corn. Make sure that it’s really well drained and the cooking time is reduced substantially otherwise the corn will be too soft.

• Cooking – 1) When cooking the fresh corn in the butter, keep a watchful eye on it so it doesn’t burn.

2) When cooking the fresh corn in the butter, try not to overcook it. I like to have a soft bite left in it. If using tinned sweet corn instead, the cooing time will have to be reduced.

• Serving – I like this best served straight from being finishing cooking, but it does taste good cold too.

Get eating