1% milk 2 tablespoons butter, at room temperature 1 teaspoon lemon zest Sea salt, to taste Freshly grated Parmesan cheese Place corn in a shallow pan. Pour enough milk into the pan so the corn is half-covered. Bring the milk to a boil. Lower the heat to medium-low and cover. Cook until just hot, about 10 minutes. While the corn is steaming, combine butter and lemon zest. Add sea salt, to taste. When the corn has finished cooking, remove it from the milk. Spread with lemon butter and sprinkle with freshly grated Parmesan. Serve while hot/warm. © Taste As You Go | All Rights Reserved. |