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, melted4 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.
No comments:
Post a Comment