Lunch: Skillet Corn on the Cob with Parmesan and Cilantro

Recipe by /contributors/tracey-medeiros 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 possibl

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

Instructions

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.

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