Basil Parmesan Corn on the Cob
Shopping List
- 1/2 cup (125 mL) unsalted butter, softened
- 3 tbsp (45 mL) chopped fresh basil leaves, divided
- 3 tbsp (45 mL) Kraft Shredded Parmesan Cheese, divided
- 3 tbsp (45 mL) Kraft Parmesan, Romano, and Asiago Shredded Cheese, divided
- 8 ears corn on the cob
- 1/4 cup (60 mL) mayonnaise
- 1/2 tbsp (7 mL) freshly squeezed lemon juice
- 1/2 tsp (2 mL) salt
Make it now!
- In small bowl, stir together butter, 2 tbsp (30 mL) basil, 2 tbsp (30 mL) Parmesan cheese and 2 tbsp (30 mL) Parmesan, Romano, and asiago cheese blend until blended.
- In large saucepan set over medium-high heat, add 16 cups (4 L) water. Add corn, bring to a boil and cook for 12 to 15 minutes or until tender. Drain corn.
- Meanwhile, in another small bowl, stir together mayonnaise, lemon juice, remaining basil and remaining Parmesan, Romano, and asiago cheese blend until fully combined and a loose “sauce” consistency has been reached.
- Brush corn with butter mixture. Season with salt. Garnish with remaining Parmesan cheese and drizzle with Parmesan, Romano, and asiago sauce.
How to grill corn in foil: preheat barbecue to 350°F (180°C). Rinse shucked corn under cold water and let dry. Wrap individually in foil. Grill, turning occasionally, for 15 to 20 minutes or until tender.
Basil Parmesan Corn on the Cob
Serves:8
Prep Time:10 minutes
Cook Time:15 minutes
Boost the summery goodness of corn on the cob with a blended butter flavoured with chopped fresh basil and grated Parmesan.
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