Corn on the Cob with Parmesean Cheese

Prep:10 minutes
Cook: 10 minutes
Yields: 6-8 servings

Ingredients:

• 1/2 c olive oil
• 2 garlic gloves, chopped OR you can use minced garlic
• 1/2 c freshly grated parmesean
• 2 tbsp Italian parsley
• 1/2 tsp salt (I skip the salt)
• 6 ears of corn, husked (OPTIONAL: halve crosswise)

Directions:

1. Heat the oil in a small skillet over medium heat. Add the garlic and saute until tender & fragrant, about 1 minute. Remove the skillet from the heat & cool. 
2. Set aside tbsp of the parmesean cheese & stir the rest into the garlic mixture, along with the parsley & salt. 
3. You can either boil the corn in salt water for about 5 minutes or you can bake it in the oven. I prefer baking it because boiling the corn takes out all the nutrients. I wrap the corn in aluminum foil and place in the oven at 350 degrees until it is tender. 
4. Transfer the corn to a platter with tongs & brush the cheese mixture over the hot corn & serve.

This is not a recipe that I eat while on the 21 Day Fix because it is not 21 Day Fix approved. It is great for cookouts, grilling at home with friends, & is a hit in the Summertime.