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Skillet Corn On The Cob With Parmesan And Cilantro


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  • 4 ears fresh corn
  • 6 tablespoons olive oil
  • 1/3 cup freshly-grated Parmesan cheese
  • 1 garlic clove minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup chopped fresh cilantro


Servings 4


Step 1

Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.

Whisk 5 tablespoons oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper.

Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add corn and sauté until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about 3 minutes.

Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.

This recipe yields 4 servings.

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