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Corn parmigiano


  • 2 cobs of corn
  • 1/2 cup cooked tomato sauce
  • 1/2 cup shredded mozzarella
  • 3-4 fresh basil leaves
  • Fresh parm to finish


  1. Blanch the cobs of corn in boiling water for seven to eight minutes. Remove and baste the corn with the sauce. Top with mozzarella and place in the oven under the broiler until the cheese starts to bubble and brown. Warm up any residual tomato sauce in a pan. Remove the corn from the oven drizzle more tomato sauce over and finish with fresh parm and finely chopped basil. 
  2. I like to add chili oil as well. It gives you the perfect combo of sweetness from the corn and spice from the oil. The flavours are familiar but different enough to be memorable. Plus corn and cheese are basically the Batman and Robin of the food world - nobody gives them enough credit for being such a good pair. 

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