Shucking corn as a kid was not a chore that I enjoyed (of course, I didn’t really enjoy any chores). But no matter how much I disliked the prep, the payoff was sweet — big, juicy kernels straight off the cob that needed little to no garnish. Of course we added a little butter and maybe some salt, but we never got fancy with it.
Now I’m getting fancy with it. Sure, I still love a simple corn on the cob, but every now and then I want to mix it up a little, give it a little oomph. Today’s skillet corn definitely has that. In fact, my husband remarked that it’s one of the best things he’s ever had. That might be a bit dramatic, but I do agree, it is quite tasty!
What about you- are you a corn purist or like to jazz yours up? I’d love to hear what your favorite corn recipes are, so do share!
Parmesan Cilantro Skillet Corn
Serves 4-6. Inspired by this recipe from Bon Appetit.
Ingredients:
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 cilantroDirections:
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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ricejen — July 11, 2011 @ 8:28 am
Can’t WAIT to try this. Cilantro is our favorite. Thanks for sharing :-)
Meatless Mondays: Parmesan Cilantro Skillet Corn | Food Blog News — July 11, 2011 @ 8:56 am
[...] drink obsessed food blogger living in Nashville, Tennessee. Her meatless Monday offering today is Parmesan Cilantro Skillet Corn. This recipe reminds us a bit of elote which is Mexican corn on the cob dressed with chili powder [...]
Wallace — July 11, 2011 @ 9:49 am
I love cilantro so that looks great to me. Will definitely be trying it out soon.
I usually eat my corn fairly plain, but I love the recipe below. I sometimes roast the corn first and will sometimes add jalapenos for some spice or grill the corn and add bacon for smokiness.
Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts – NYTimes.com
http://www.nytimes.com/2010/09/15/dining/15apperex.html?ref=dining
Beth replied: — July 11th, 2011 @ 10:00 am
OMG. That recipe looks amazing! I am definitely going to try it very soon. Thanks for sharing!
amanda — July 11, 2011 @ 3:43 pm
this recipe sounds amazing…sans the cilantro. my taste buds won’t tolerate it, though at least now i know there’s scientific proof to explain why. :) definitely going to try this one.
Beth replied: — July 11th, 2011 @ 3:44 pm
maybe replace the cilantro with basil? I bet that would be great as well!
Lesley Eats — July 11, 2011 @ 8:27 pm
Sounds delicious, but I will eat a very fresh cob with nothing on it at all. Slightly less fresh, a little butter and salt and pepper.
I might try this with some frozen corn, though. :)
July SB Finds | StyleBlueprint Louisville — July 11, 2011 @ 9:22 pm
[...] should taste. Eat. Drink. Smile. just posted an amazing recipe for Parmesan Cilantro Skillet Corn, click here. Courtesy of [...]
Alison @ Ingredients, Inc. — July 12, 2011 @ 5:31 am
What a great idea! I want to try this for sure! Hope to see you soon!
Nadette — July 12, 2011 @ 1:19 pm
I don’t really have an strong preference either way, but I am making my very first roasted corn salad for an upcoming picnic. This recipe looks great, I may have to give it a spin!
Melissa — July 24, 2011 @ 8:33 pm
Tried this last night for dinner with some friends — it was a huge hit! Thanks for sharing!!
Beth replied: — July 25th, 2011 @ 7:51 am
Yay! So glad…and you’re more than welcome :-)
Parmesan Cilantro Skillet Corn « Recipes — August 12, 2011 @ 10:38 am
[...] Eat. Drink. Smile. » Meatless Monday: Parmesan Cilantro Skillet Corn. [...]
Lori — April 17, 2012 @ 2:59 pm
I started making this the other night and quickly realized my cilantro plant was dead and I had no lime juice or cayenne pepper. I trudged on not sure of what the final result would be. I subbed lemon juice for the lime and let me tell you, it was delicious! I’m eating the leftover as my afternoon snack right now!
Beth replied: — April 17th, 2012 @ 8:24 pm
Gotta love happy accidents! Mmm. You’re making me crave this dish now!
Parmesan Cilantro Skillet Corn | flour | sugar | eggs | butter — May 1, 2012 @ 1:46 pm
[...] Parmesean Cilantro Skillet Corn (from here) [...]