Corn on the Cob with Butter & Cheese

Ingredients

• 1 clove garlic, crushed
• 50 g butter, softened
• 4 corn on the cob, husked
• 1 tbsp fresh parsley, finely chopped
• 40 g parmesan, finely grated
• 1 lemon, zest and juice
• Fine salt and black pepper

Method

1. Bring a large pot of water to a rolling boil and salt it generously; it should have a clear savoury edge. Under-salted water and the corn comes out flat; season the kernels from the inside.
2. Drop in the husked cobs and cook for 10–12 minutes, until the kernels are bright yellow and a knife slips in with no resistance. Don't crowd the pot; if your pan won't hold all four comfortably submerged, do them in two batches so the water stays at a proper boil.
3. While the corn cooks, mash the softened butter with the crushed garlic and chopped parsley in a small bowl until evenly green-flecked. The finely crushed garlic softens as soon as the butter hits the hot corn.
4. Drain the corn well and, while still steaming hot, slather each cob generously with the garlic butter so it melts down into every row of kernels. Taste a kernel and add salt if needed.
5. Roll each buttered cob through the grated parmesan spread on a plate, pressing gently so the cheese clings in a craggy, golden crust.
6. Plate the cobs on a serving platter, scatter the extra parsley over, squeeze over the lemon juice and finish with a pinch of fine salt and a crack of black pepper. Serve straight away.