Corn on the cob is delicious. Corn on the cob that's messy to make and smeared in butter and cheese is even yummier. This recipe serves four people, without seconds, but people will probably want seconds...
What you'll need:
- 4 ears corn, shucked and de-silked (the perfect task for little hands)
- 3 tablespoons butter, melted
- 1/2 cup grated Parmesan or Romano cheese
- Limes for squeezing
What you'll do:
Cook the corn in boiling water until tender, about 6 to 8 minutes. While the corn is cooking, put the melted butter on a plate or shallow dish; do the same for the cheese. Drain the corn and rinse briefly under cool water so little fingers don't have to play with hot cobs in the next step. Dry the corn with towels. Roll one ear (the corn! the corn! not yours) first in the butter, then in the cheese. If your kids are feeling adventurous, drizzle the corn with lime juice. Salt is nice too. The next step is key: Eat and enjoy.