How to Boil Perfect Corn on the Cob (with Parmesan Tomato Slices)
I have more coverage of the International Food Blogger’s Conference coming soon. Monday’s post will be a complete set of photos, along with some of my notes of the highlights. The video will take a little while to work on but I’m having a lot of fun putting it together. To tide you over I want to share our dinner from last night with you. The steak was alright, mostly just trying to use up what’s in our freezer. The real stars of the meal were the corn on the cob and tomato slices crusted with parmesan and panko. Corn on the cob is a classic side dish, and it’s kind of surprising how many bad ones I’ve had. I know a lot of people who’d rather do frozen or canned corn because they think it’s easier. But fresh corn on the cob tastes so much better, and is cheap too! I got two corn cobs for 15 cents each at a local farm stand.
To boil them, fill a large pot with water and mix in 1/4 cup of sugar. Peel the husk and silk off of your corn. When the water is boiling, carefully drop the corn in and set a timer for 8 minutes. When time is up, remove the corn with tongs and rub each one with a butter stick. Sprinkle with a little salt and you have perfect corn on the cob!
I also got some beautiful big hothouse tomatoes from the farmstand. Eric was happy to help me prepare dinner by slicing the tomatoes (he also schucked the corn) because he loves the Kyocera Ceramic Knife that was part of my amazing goody bag from the IFBC! Every meal now he offers to slice, dice or chop anything I need. The tomato was 50 cents and so juicy and plump. I didn’t realize until after Eric sliced the tomato and I’d mixed the breading mixture that we were out of eggs! Because the tomatoes are so moist, it still worked, but I really had to kind of rub the breading into them. It is easier with egg, but if you’re out too, you can still make it!
I get my parmesan in a big container and put a little in a tupperware in my fridge, then freeze the rest. When you’re trying to save money your freezer is your best friend! It’s so much better to be able to buy things in bulk that freeze well. I love using Panko for breading anything because it has such a nice light crispiness to it. Panko can be a little expensive for the size of the box (it will be cheaper in an asian grocer than your regular grocery store) but I use it lightly and often mix it with other things (like parmesan) to stretch it. Have fun with the breading seasonings. If you love garlic you can add some more garlic powder, or if you hate onions, leave it out! This is a really flexible recipe.
Parmesan Crusted Tomato Slices
1 large tomato
1/2 cup freshly grated parmesan
1/2 cup Panko breadcrumbs
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 tsp garlic powder
1/4 tsp onion powder
4 TBS olive oil
Slice the tomato into 1/4 inch thick slices. Remove the seeds from the slices. Crack the egg into a bowl and mix well. In a separate bowl mix parmesan through onion powder.
Heat 2 TBS of the oil in a frying pan on medium high. Dip tomato slices in first the egg, then the parmesan mixture, coating both sides. Place in frying pan and fry until each side is golden brown (about 3 minutes). Remove cooked slices to a paper towel lined plate. Add more oil to the pan as needed.
Approximate cost per serving (4oz steak, one corn cob, 1/4 tomato): under $3
Gluten Free/Vegetarian: The two sides are vegetarian (obviously the steak isn’t!), panko is NOT gluten free, but you can substitute crushed gluten free rice chex.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.