This Parmesan cilantro corn is something special, and you’ll want it as a side dish on your next family taco night. You might find you like it so much you’ll want to eat it on EVERY family taco night from now on. It goes well with any Mexican food and is a fun, tasty way to dress up plain old corn. This recipe also is further proof that cheese makes everything taste better.
If you enjoy gardening, this recipe is a good way to make use of homegrown cilantro. I love cilantro, it is easy to grow, and I often garnish my tacos and nachos with it. I’m happy to discover a recipe like this that makes great use of cilantro.
I originally found this recipe at Real Housemoms.
Parmesan cilantro corn
3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears) (I used 4 cups of frozen corn)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
1/4 tsp cayenne pepper (I left this out so my kids wouldn’t complain about it being spicy)
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.
- Add 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 about 5 more minutes or until most of the cream has been absorbed.
- Remove from heat, stir in cilantro, and serve hot.
Serve this Parmesan cilantro corn alongside tacos, quesadillas, enchiladas, or any other Mexican entree. It won’t last long!
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