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–+ servings
Servings: 2 people

Sweetcorn with parmesan

Boil them in salted water and serve them with this parmesan umami bomb on top; it tastes fantastic!
Author: Per Asmussen
Course: Sides, Snack
Cuisine: Danish
Keyword: Dinner, Meat-free, Sides, Vegetarian
Cook Time: 15 minutes
Metric - US Customary

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 d’ 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.