Thread: Parmesan cilantro corn

I made this tonight to go with our burritos and I have to say it is fabulous! I used reg milk since it was a last minute dish and that's all I had.i can only imagine it would be even yummier with heavy cream!


Ingredients
3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears) (I used 4 cups of frozen corn)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
¼ tsp cayenne pepper
⅓ cup grated Parmesan cheese
⅓ cup heavy cream
½ tsp salt
¼ tsp black pepper
½ cup chopped cilantro


Instructions
In a large skillet over medium-high heat, melt butter
When butter is foamy add the garlic and corn, stirring to coat with the butter
Cook stirring frequently for 2 minutes
Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more
Stir in cheese, and then add heavy cream
Continue to stir so corn won’t stick to pan
Add salt and pepper
Cook corn until most all of the cream has absorbed about 5 minutes more
Remove from heat, stir in cilantro and serve hot