Right about now native sweet corn is everywhere; the supermarket, the local farm stand or farmer’s market and maybe in your own garden. Sweet corn ranks right up there with fresh native tomatoes on just about everyone’s list of favorite summertime foods. I know we are eating it several times a week, because when its gone, its gone for another year. However, as much as we love it, sometimes fixing it the same way all the time, i.e.. steamed or grilled with butter and salt and pepper on it, gets a little boring.
If you are among those who would enjoy eating it with some slightly different flavors on it, then this recipe might appeal to you as it did to me. You start out boiling the corn for just a couple of minutes, drain, and then spread each ear with this mixture of Parmesan cheese, olive oil, and some other seasonings, then fry the corn briefly to brown it up, and sprinkle with chopped cilantro. If cilantro is not your thing, substitute some parsley.
A little tart, and a little tangy, this is a fun way to fix corn and a nice change from the usual corn on the cob.
SWEET CORN WITH PARMESAN AND CILANTRO SPREAD
Yield: 4 servings
- 4 large ears sweet corn, husks removed
- 1/3 cup grated Parmesan cheese
- 6 Tbsp. olive oil, divided
- 1 Tbsp. lime juice
- 1 garlic clove, minced
- 1 tsp. ground cumin
- 1/2 tsp. hot pepper sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup minced fresh cilantro
1. Place corn in a stockpot; cover with water. Bring to a boil; cover and cook for 3 – 5 minutes or until tender. Drain. Note: do not overcook. I cooked mine for 3 minutes and it was fine. Remember, it will be cooked again in the fry pan.
2. In a small bowl, combine the cheese, 5 Tbsp. oil, lime juice, garlic, cumin, hot sauce, salt and pepper. Brush about 1 tablespoon over each ear.
3. 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 hot corn and serve.
SOURCE: Taste of Home