Skillet Corn-on-the-Cob
Posted
Sun, 07/06/03
The August issue of Bon Appétit Magazine slipped into my mailbox Saturday. The theme of the magazine is "Easy Summer Style." Some of the articles include Taste of Summer (fresh tomato-specific recipes), Raspberries & Peaches Spectacular, Pitcher Drinks (with some yummy citrus-based icy treats), Stovetop Clambake, Summer on the Lake (burgers, kebobs and a blueberry tart), Picnic Sandwiches, On Holiday in Cornwall (fresh seafood recipes), Every Night Cooking (simple main courses for Monday through Friday), Stir Crazy (stir fry variations), and much more.
I was drawn to the recipe Skillet Corn on the Cob with Parmesan & Cilantro. Here's the scoop straight from page 104 in Bon Appétit's August issue:
Skillet Corn on the Cob with Parmesan & Cilantro
4 ears of fresh corn
Cook corn in a pot of boiling salted water until tender; about five minutes. Drain. Whisk five tablespoons oil, cheese, garlic, lime juice, cumin and pepper sauce in a medium bowl to blend. Season to taste with salt and black pepper. Heat the remaining one tablespoon oil in a skillet over medium-high heat. Add the corn and sauté until heated through, turning frequently, about two minutes. Brush corn with some of the Parmesan mixture. Turn corn and brush with more of the cheese mixture. Cook until coating begins to color, about three minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.
A nice twist for corn on the cob.
Tags: Food Magazines;
Side Dishes;
Vegetables
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