- Yield: 6 Servings
Grilled Sweet Corn w/ Toasted Garlic Panko & Parmesan
- Sunshine Sweet Corn - 6 ears
- Panko Breadcrumbs - 1.5 cups
- Parmesan Cheese - to taste
- Panko - 1.5 cups
- Butter - 2 teaspoon, unsalted
- Olive Oil - 1 teaspoon
- Garlic Cloves - 8, minced
- Parsley - 1 tablespoon
- Salt - 1/2 teaspoon
Heat oil, butter and garlic in a non-stick pan on medium heat. When the garlic begins to simmer add the panko. Stir continuously with a wooden spoon to ensure even coloring. Once a beautiful “toasted” look has been achieved turn off the heat and add the parsley and salt. Stir to combine and remove from the pan to stop the cooking process. Once cool, store in an air tight container for up to a week.
Grilled Corn Instructions:
Grill the shucked corn over a hot flame, basting with unsalted butter as it cooks. Remove when cooked to desired doneness.
Remove the cooked corn from the grill, baste with unsalted butter, top with the seasoned breadcrumbs and finely grated parmesan. Repeat as necessary.
Recipe Courtesy of Chef Stephen Lyons, Matchbox Restaurant