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Sweet Corn with Parmesan and Cilantro

 Sweet Corn with Parmesan and Cilantro
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Sweet Corn with Parmesan and Cilantro (continued)

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.