Boil them in salted water and serve them with this parmesan umami bomb on top; it tastes fantastic!
Recipe for sweetcorn with parmesan
Gastronomic First Aid
There are plenty of fantastic Danish sweet corns in stores.
Boil them in salted water and serve them with this parmesan umami bomb on top, it tastes amazing.
Servings: people
Sweetcorn with parmesan
Boil them in salted water and serve them with this parmesan umami bomb on top; it tastes fantastic!
Equipment
- Pot
- Grater
Ingredients
- Sweet Corn
- 40 gram Parmesan parmigiano reggiano
- 1 pcs. Lemon grated zest of an organic lemon
- 1 bunch Tarragon fresh & French.
- 2.7 gram Chili Flakes dried - or piment dā espelette
Instructions
- Boil your sweetcorn in salted water.
- Grate the parmesan finely on a microplane or grater.
- Carefully mix with the finely grated zest of the lemon, finely chopped tarragon, and chili flakes.
- Generously sprinkle the parmesan mixture over the warm freshly boiled corn on the cob.
- Can also be used as a topping for grilled vegetables or pasta dishes.