Ingredients
1 pound Brussels sprouts
2 ears corn
3 cloves garlic
1/2 tsp salt
Olive oil for sautéing
1 oz shaved or grated Parmesan cheese
Juice from 1/2 lemon
1/4 tsp black pepper
Preparation
Bring 4 qts water to a boil, then boil corn for only 3 minutes, remove to cool. Cut corn from the cobs. Clean and cut the sprouts in half - larger ones on thirds. Microwave sprouts for 4 minutes. Heat 3 tbsp olive oil in sauté pan, add sprouts, corn and salt. Sauté for 5 minutes, add pressed garlic and lemon juice, then continue to sauté until sprouts are tender and corn is browned, about 10 minutes. Add Parmesan and serve.
