Ingredients:

• 4 corn cobs
• 1 big pinch of ground cumin
• 1 big pinch of salt
• 2 tbsp extra virgin olive oil
• Cheek of lemon
• Lots of finely grated parmesan
• Freshly ground black pepper

Method:

1. Combine salt and cumin in a bowl.
2. Boil corn for 10 minutes until tender. Place in bowl and generously season with olive oil, cumin salt, lemon.
3. Place onto serving dish and cover generously with finely grated parmesan.

Enjoy

Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner