Monday, April 30, 2012
Lemon Parsely Corn On The Cob
Today was storming in Miami Beach. The last thing I wanted to do after a long day of work was venture out in the storm to the grocery store. SO since I made a big pot of Cioppino over the weekend, I figured my husband and I can have that, and I would make a side dish from whatever was in the fridge at home. I happened to have both corn on the cob and broccoli in the fridge. So I was able to whip up an easy veggie side dish with just lemon, fresh parsley, salt and butter (in this case fat free butter substitute. I used I Can't Belive It's Not Butter, but any butter substitute will work perfectly fine. If you don't have, olive oil will work too). The combination of lemon, butter and parsley is the perfect trio for so many cooked veggies providing a fresh bright flavor to any dish.
LEMON PARSLEY CORN ON THE COB
4 ears of corn (husks removed)
2 handfulls of freshly chopped parsley
3 tablespoons of butter substitute (such as I Can't Believe It's Not Butter) or olive oi
Salt to taste
In a large saucepan bring salted water to a boil. Meanwhile, combine parsley, lemon and butter substitute in a small bowl. Whisk together so it's well mixed. Add salt to taste. Add corn to boiling water and cook for 5 minutes. Remove corn and using a cooking and/or pastry brush, brush parsley mixture over ears of corn coating each side evenly.
Serve and enjoy!