Corn on the Cob with Parmesan Cheese

• 1/2 cup olive oil
• 2 garlic cloves, chopped
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/2 teaspoon salt
• 6 ears yellow corn, husked, halved crosswise

1. Heat the oil in a heavy small skillet over medium heat.
2. Add the garlic and saute until tender and fragrant, about 1 minute.
3. Remove the skillet from the heat and cool.
4. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
5. Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes.
6. Using tongs, transfer the corn to a platter.
7. Brush the cheese mixture over the hot corn and serve.
8. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

olive oil, garlic, freshly grated parmesan, fresh italian parsley, salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/corn-on-the-cob-with-parmesan-cheese-recipe.html (may not work)