SKILLET CORN ON THE COB WITH PARMESAN AND CILANTRO

Skillet Corn on the Cob with Parmesan and Cilantro image

Provided by Tracey Medeiros

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

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.