Skillet Corn on the Cob with Parmesan and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tracey Medeiros of Atlanta, Georgia, writes: I'm a food stylist and recipe developer and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling. Ingredients:
4 ears of 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 |
Directions:
1. Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain.
2. 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.
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