January 17, 2013

Parmesan Cilantro Skillet Corn

Another yummy Pinterest find! This was the perfect Mexican side dish! For a picture go here.
3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
1/4 tsp cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 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

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