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  1. #1

    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!

    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

    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
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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