The Food Factor: Parmesan Cilantro Corn
Video by Jonathan Parrish
Corn is one of the most versatile vegetables around, and it’s a staple item in my kitchen. Sometimes fresh corn is a must, but I usually use frozen or canned corn for convenience.
This Parmesan Cilantro Corn gets a little kick from the cayenne pepper while the creamy cheese sauce balances the heat.
It’s a good way to get another serving of vegetables for the day, or you can serve this dish as a vegetarian option.
Parmesan Cilantro Corn
- 2 Tbsp. butter
- 4 c. frozen corn
- 1 garlic clove minced
- 1 Tbsp. lime juice
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/3 c. grated Parmesan cheese
- 3 Tbsp. Greek yogurt
- 3 Tbsp. milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 c. cilantro, chopped
- In a large skillet over medium-high heat, melt butter. When butter is melted, add the garlic and corn. Stir to coat with butter.
- Cook for two minutes while stirring frequently. Add lime juice, cumin, and cayenne pepper. Cook for two more minutes.
- Stir in cheese, Greek yogurt, and milk. Add additional milk or yogurt as needed to reach the desired level of creaminess.
- Continue to stir so corn doesn’t stick to the pan. Add salt and pepper.
- Cook corn until most of the cream has been absorbed, about five minutes more.
- Remove from heat, stir in cilantro, and serve hot.
Thanks to North Dakota State Extension for this recipe!
Note: To save time, you can defrost the corn in the microwave before beginning the cooking process. You can also use more or less cilantro depending on how bold you want that flavor. We used about 1/4 cup.
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