Guests will come back for second and third servings of this amazingly delicious corn side dish that’s gently seasoned with Italian herbs and Pecorino Romano cheese. Perfect for summer to pair with burgers at a cookout, or any time of year. During the winter you can use your frozen corn or canned. Both are excellent in this recipe.
- 2 Tbsp. butter (preferably salted)
- 2 – 3 cups boiled corn removed from the husk and/or 1 can Niblets corn (drained)
- 1 shallot, minced
- 2 green onions/scallions, sliced and diced, including the fresh part of the green stems.
- 1 Tbsp. Italian seasoning
- 2 cloves of minced garlic
- 1 pinch of dried red pepper flakes (about 10 flakes total, use more if you like more heat in your recipes)
- ⅓ cup freshly grated Pecorino Romano cheese
- Fresh basil leaves
- Remove husks from the corn on the cob.
- Fill a large pot with water and boil. Once water boils, add the corn on the cob and boil for 10 minutes. NOTE: Prepare your fresh corn the way that you normally do if you don’t prefer to boil it.
- Allow the corn to cool off so you can handle it without burning your hands.
- Once cooled a little bit, take a serrated knife and remove the kernals of corn from the cob.
- In a large saute’ frying pan, melt 2 Tbsp. butter.
- Add the corn kernals and/or canned and drained corn (Nibletts).
- Add the Italian herbs
- Add the red pepper flakes.
- Add the grated cheese.
- On medium heat, bring everything to a nice heat, and continue stirring until the cheese is melted.
- Garnish with minced fresh basil and a sprig of basil leaves (Italian parsley is also good to use).
Keywords: Italian Corn, Cheesy Corn