Boiled corn on the cob with parmesan

Ingredients:

• 0.5 cups olive oil
• 2 cloves garlic, chopped
• 0.5 tbsp. freshly grated parmesan
• 2 tablespoons chopped parsley leaves
• 0.5 tsp salt
• 6 ears of yellow corn, husked and cut in half crosswise

Preparation:

1. Heat the olive oil in a small heavy-bottomed skillet over medium heat. Add the garlic and cook until softened and fragrant, about 1 minute. Remove the skillet from the heat and let cool. Set aside 2 tablespoons of Parmesan cheese, and mix the remaining garlic with the parsley and salt.
2. Cook the corn in a large pot of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a serving platter. Spread the cheese mixture over the hot corn and serve. Sprinkle with the remaining 2 tablespoons of cheese.