Skillet Corn On The Cob With Parmesan And Cilantro
- 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
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.