Monday, May 28, 2012

#557: Corn with Lemon-Basil Parmesan Butter



My summer issue of Kraft Foods magazine came this past week and I pulled out a ton of new recipes. This was one of them that I made for my family over Memorial Day weekend. It was super easy to make (I actually made the butter mixture ahead of time and then just reheated and poured over all of our corn) and it was really, really yummy! I loved the basil and the parmesan the most! The only difference I would make is to add MORE basil. :)
 
4 hot cooked ears corn on the cob
2 Tbsp. butter, melted
4 fresh basil leaves, chopped
½ tsp. lemon zest
¼ cup KRAFT Grated Parmesan Cheese
Brush corn with combined butter, basil and zest. Sprinkle with cheese.

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