Alyssa’s Parme­san Corn

(2 ears per per­son, this recipe serves 4 easily)

8 ears sweet­corn, bro­ken in half
1/2 cup parme­san, grated
1/2 cup (1 stick) but­ter, melted
pinch sea salt

Drop the corn in boil­ing water and cook for 4 min­utes, then drain and toss with the cheese, but­ter and salt. Per­fec­tion, glut­tony and indulgence.