Parmesan Cilantro Skillet Corn

When a star becomes known by one name, you could fairly well say that they have made it.  This corn has a complicated name, but around here it’s simply known as “The Corn”.  As in: “Who brought the corn?”  and “What is in the corn?” and forever after you’ll get “Could you make the corn?”As temperatures begin to rise and gardens begin to grow, fresh corn is not far away.  You can already buy it here in the south, but it’s not local yet.  In our garden, we now have a whopping 5 rows of corn planted and most have already sprouted.  When the corn comes in, it will be coming in big – to the tune of 6 different varieties.  I can hardly wait.  In the meantime, this amazing corn dish can be made with part fresh corn and part frozen kernals.  Personally, I would not make it with all frozen.

My favorite thing about this side dish is the combination of the bright cilantro flavor and the spicy kick of cayenne.

Parmesan Cilantro Skillet Corn (from here)

Printable recipe


3 Tbsp butter
4 cups fresh corn kernels
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


1.  Melt the butter in a large skillet over medium-high heat. Once melted, add the garlic and corn.  Stir to coat with butter. Cook, stirring frequently, for 2 minutes.

2.  Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more. Stir in cheese and add heavy cream. Continue stirring to prevent sticking. Add salt and pepper. Cook corn until most all of the cream has absorbed, about 5 minutes more.

3.  Remove from heat and stir in cilantro.  Serve hot.

Make it a meal with some cilantro and lime seasoned grilled chicken and roasted potatoes.

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