Corn on the cob; the summery-est of foods, with it’s bright golden hue. There is something about sweetcorn and warm days that sits just right. We’ve eaten countless cobs of corn this summer, here’s our favourite way:
Pull the leaves from the corn cobs and put them under a pre-heated grill. Keep an eye on them and turn regularly until they are deeply golden all over, about 10 minutes.
Add a couple of tablespoons of oil and two cloves of finely chopped garlic to a saucepan and wam gently until the garlic just starts to colour.
When the corn is golden and tender remove it to a large plate. Brush the garlic oil all over and sprinkle with chopped basil leaves and grated parmesan. Enjoy straight away.