Thursday, May 26, 2016
PARMESAN CILANTRO CORN
PARMESAN CILANTRO CORN
3 Tb butter
4 cups fresh corn kernels (approx 6 large ears) (I used 4 cups of frozen corn)
1 garlic clove, minced
1 Tb lime juice
1 t cumin
1/4 t cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 t salt
1/4 t 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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