Corn on the Cob with Garlic-Onion Crisps

 

 

 

4 ears corn, husks and silks removed, washed and dried

1 tablespoon sweet butter

1 tablespoon olive oil

1 medium yellow onion, ends and skin removed, finely sliced

2 garlic cloves, skins removed, finely chopped

1/4 cup Italian parsley, leaves only, left whole or finely chopped

Sea salt and pepper

 

 

The corn can either be grilled or boiled. To grill, lightly drizzle each ear with a small amount of olive oil and season with sea salt and pepper. Place on a hot grill and turn frequently until lightly browned.  If boiled, place the ears of corn in a large pot of water, turn the heat on high, turn the corn frequently and remove when the water boils. Keep warm.

 

Heat the butter and olive oil in a frying pan. On a medium high flame, sauté the onions, garlic and parsley until lightly browned and crispy.

 

Cut the corn into 2" long sections, place on a serving platter. Sprinkle the onion-garlic-parsley crisps over the corn and serve.