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.
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 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.