GRILLED CORN ON THE COB WITH PARMESAN AND CILANTRO

BY TRACEY MEDEIROS

Serves 4

4 ears of fresh corn
6 tablespoons olive oil, divided
⅓ cup freshly grated Parmesan cheese
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon ground cumin
½ teaspoon hot pepper sauce
¼ cup chopped fresh cilantro leaves

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 grill to medium-high and brush grates with remaining 1 tablespoon oil. Place corn on grill and cook 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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