Wednesday, July 30, 2014

Corn on the Cob with Lemon-Basil Parmesan Butter


4 hot cooked ears of corn on the cob
2 tbsp. butter, melted
4 fresh basil leaves, chopped
1/2 tsp. lemon zest
1/4 cup grated Parmesan cheese


Combine butter, basil, and zest. Brush over corn. Sprinkle with cheese.

{Easy peasy}

(from Kraft Food and Family, Summer 2012)

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