Friday, January 3, 2014

Parmesan Cilantro Corn

We made this for Christmas dinner.  We doubled the recipe and we were SO glad we did.  This is a new favorite--even my dad remarked on how good it was!
Parmesan Cilantro Corn

3 Tbsp butter
4 cups fresh corn kernels  (I used 4 cups of frozen corn)
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

1. In a large skillet over medium-high heat, melt butter

2. When butter is foamy add the garlic and corn, stirring to coat with the butter

3. Cook stirring frequently for 2 minutes

4. Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more

5. Stir in cheese, and then add heavy cream

6. Continue to stir so corn won't stick to pan

7. Add salt and pepper

8. Cook corn until most all of the cream has absorbed about 5 minutes more

9. Remove from heat, stir in cilantro and serve hot

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