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Add a photoA 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
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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 206 | 78% |
| Total Fat 23.38g | 29% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 286mg | 12% |
| Potassium 173mg | 5% |
| Total Carbs 11.02g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.82g | 1% |
| Protein 5.05g | 8% |
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