BY TRACEY MEDEIROS
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.