Flaming Southwest Skillet Corn on the Cob

Allergens

Dairy, Gluten (if using a butter alternative)

Ingredients

• 4 large corn on the cob, husked and cleaned
• 1/2 cup unsalted butter, melted
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 cups freshly grated Parmesan cheese
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat a large skillet or griddle over medium high heat.
2. In a small bowl, mix together melted butter, smoked paprika, ground cumin, garlic powder, onion powder, chili powder, salt, and pepper to create the spice mixture.
3. Brush each corn cob with half of the spice mixture, ensuring they are evenly coated.
4. Place the corn cobs on the preheated skillet or griddle, cooking for 8 10 minutes per side until slightly charred and tender. Rotate them every few minutes to ensure even cooking.
5. When the corn is nearly cooked through, generously sprinkle Parmesan cheese over each cob, covering it entirely.
6. Cook for another 2 3 minutes until the cheese melts and starts to brown.
7. Remove from heat and allow the cobs to rest for a minute before serving. Garnish with fresh cilantro leaves.

Chef’s Insight

To create an authentic sizzling effect, serve the corn cobs in a hot cast-iron skillet right off the stove.

Notes

To create a visually stunning dish, serve the corn cobs in their natural form with husks peeled back.