2 medium ears corn, shucked

4 teaspoons butter

2 tablespoons Parmesan cheese

Salt and freshly ground black pepper

For boiled corn: Bring a large pot of water to a boil. Husk the corn, place it in the water and boil for 5 minutes. Corn will still continue to cook in its own heat when removed from the water.

For microwaved corn: Husk corn and wrap in plastic. Microwave on high for 5 minutes. (Time is for 650- to 700-watt ovens.)

Spread butter over corn. Sprinkle Parmesan cheese and salt and pepper to taste over corn.

Yield 2 servings.

Per serving: 166 calories (55% from fat), 10.1 g fat (5.7 g saturated, 2.9 g monounsaturated), 25 mg cholesterol, 4.4 g protein, 17.8 g carbohydrates, 2.4 g fiber, 182 mg sodium.