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Sweet Corn with Parmesan and Cilantro Recipe

A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada

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Sweet Corn with Parmesan and Cilantro Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

20 5 25

Ingredients

4 large ears sweet corn, husks removed
1/3 cup grated Parmesan cheese
6 tablespoons olive oil, divided
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro

Directions

Place corn in a stockpot; cover with water. Bring to a boil; cover and cook for 3-5 minutes or until tender. Drain.
In a small bowl, combine the cheese, 5 tablespoons oil, lime juice, garlic, cumin, pepper sauce, salt and pepper. Brush 1 tablespoon over each ear of corn.
In a large skillet, cook corn in remaining oil over medium heat for 4-6 minutes or until lightly browned, turning occasionally. Stir cilantro into remaining cheese mixture; brush over corn. Yield: 4 servings.

Nutritional Facts 1 ear of corn equals 336 calories, 24 g fat (4 g saturated fat), 6 mg cholesterol, 277 mg sodium, 28 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Sweet Corn with Parmesan and Cilantro in Simple & Delicious June/July 2011, p15