Corn on the Cob with Parmesan Cheese - PCOS-Friendly Recipe

Name: Corn on the Cob with Parmesan Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: PCOS-Friendly
Ingredients: 1/2 cup olive oil; 2 garlic cloves, chopped; 1/2 cup freshly grated Parmesan; 2 tablespoons chopped fresh Italian parsley leaves; 1/2 teaspoon salt; 6 ears yellow corn, husked, halved crosswise

Servings: 6

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1/2 cup olive oil
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise

Instructions

Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

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Nutrition per Serving

Ingredients

Instructions

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