Corn on the cob is a summer staple that goes wonderfully with a burger, and most of us love dripping it in butter to make it even tastier. Butter makes corn delicious but unfortunately it can make it also make it really heavy and messy to eat, which can be annoying if you are eating it outside at a picnic or barbecue.
Christine Pittman, a professional cook founder of Cook The Story, has shared a simple way to make corn on the cob flavourful and more enjoyable is to ditch butter and use olive oil. She said: “Instead, the topping is a mixture of olive oil, Parmesan cheese, and lemon juice. If you put it on hot cobs of corn, the Parmesan melts and clings while the olive oil and lemon dribble down the cob and possibly down your chin too. It’s seriously delicious.”
Why use olive oil instead of butter?
Olive oil is much lighter than butter and can give corn on the cob a lovely glossy coat that helps other ingredients stick to the kernels.
This makes corn on the cob much tastier as you get lots more flavours without worrying it being greasy or melted butter dripping everywhere.
It is also a healthier option as olive oil is rich in monounsaturated fats, which are good for your heart, while butter contains saturated fats which is linked to high cholesterol levels.
Using olive oil is a more enjoyable way to eat corn on the cob as it gives you lots of flavour without the mess so you do not need to reach for a napkin every time you take a bite.
How to make corn on the cob without butter
You will need (serves four people):
- Four corns cobs
- 60g of grated parmesan cheese
- Two tablespoons of olive oil
- One tablespoon of lemon juice
- Pinch of salt
Method:
To begin, rinse the cold under cold water, and remove any stringy green bits if they are still attached.
Fill a pot with water, bring it to a boil and add your corn cobs to the water. Let them cook for five to seven minutes until the corn is fork tender.
Alternatively, you can cook the corn on a grill if you are having a barbecue or in the oven.
While the corn is cooking, add the parmesan cheese to a small bowl, then pour the olive oil and lemon juice on top. Use a fork to mash all the ingredients together until completely mixed.
Drizzle the sauce on piping hot corn so the cheese sticks to it, and your mouthwatering corn on the cob is ready to eat.
