It is no secret that this summer I have been loving all things corn. I have been adding it to guacamole, putting it on the grill, and using it various salads. I can't get enough of the fresh sweet corn, and I am going to be so sad when they are no longer in season. I will make the most of it while I can!
This dish is a perfect side dish for any dinner. It is bursting with flavor and doesn't take long to make on the stove. I will suggest for you to have all of your ingredients prepared before you start cooking; it will make the process much easier!
3 tablespoons of Butter
4 cups of fresh Corn Kernals, about 6 ears of corn, shucked
1 clove of Garlic, minced
1 tablespoon of Lime Juice
1 teaspoon of Cumin
1/4 teaspoon of Cayenne
1/3 cup of grated Parmesan Cheese
1/3 cup of Heavy Cream
1/2 teaspoon of Salt
1/4 teaspoon of Black Pepper
1/4 cup of Cilantro, chopped
First, melt the butter in a large skillet over medium-high heat.
Next, add the garlic and corn, stirring to coat the butter. Cook for about 2 minutes, stirring frequently.
Now, add the lime juice, cumin, and cayenne pepper. Stir to combine and cook for 2 more minutes, still stirring frequently.
Stir in the cheese and the cream, and add salt and pepper. Cook this mixture, stirring frequently, for 5 more minutes, until the mixture has thickened up
The Barbee Housewife