- 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
- Combine salt and cumin in a bowl.
- Boil corn for 10 minutes until tender. Place in bowl and generously season with olive oil, cumin salt, lemon.
- Place onto serving dish and cover generously with finely grated parmesan.
Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner