Align the washed corn cobs at the end with a knife and separate all the kernels with longitudinal cuts from top to bottom on the worktop.
Dry-roast the corn in a pan for about 10 minutes, do not stir but turn it regularly, until all the kernels acquire a toasted color. At the end, add pepper to the pan or dried chili.
Combine the contents of the pan with chopped onion, herbs, grated cheese and finally pour olive oil beated with the the juice of half a lemon.
Serve as appetizers on pieces of lettuce, or as a side dish or a separate light course.
fresh corn 2 pcs
hot pepper or dried chili 1 tsp
grana padano cheese 100 g
red onion 1 pc
lemon 1/2 pc
olive oil 3 tbsp
parsley 1 tbsp
coriander leaves 1 tbsp
servings: 2 / preparation time: 15 min