Parmesan Cilantro Corn

I need to try this recipe again. As I mention below, I used frozen corn and I think the texture really threw off the desirability of this recipe. The flavor was great and it was very simple to make, but the chewiness of the corn was weird.

• 3 Tbsp butter
• 4 cups fresh corn kernels (about 6 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 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. Stir in cheese and then add heavy cream. Continue to stir so corn doesn't stick to pan. Add salt and pepper.

Cook corn until most of the cream has absorbed, about 5 minutes more. Remove from heat. Stir in cilantro and serve hot.

NOTES: There is a difference between fresh corn and frozen corn. I used frozen because it's what I had on hand. The corn was a bit chewy and not so pleasant. I would recommend, in the future, using canned corn if you don't plan to buy ears and scrape the corn off.

Serves 6

Total Time: 15 minutes

Recipe from RealHouseMoms.com