Cheesy Creamed Corn With Cilantro Recipes

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PARMESAN CILANTRO CORN



Parmesan Cilantro Corn image

Full of zesty, creamy cheese flavor, this Parmesan Cilantro Corn is the perfect side dish for your favorite meal. Even my kids beg for a second helping!

Provided by Aubrey

Categories     Side Dish

Time 25m

Number Of Ingredients 11

3 tablespoons butter
1 garlic clove (minced)
4 cups fresh corn kernels (approx 6 large ears)
1 tablespoon lime juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped cilantro

Steps:

  • In a large skillet over medium-high heat, melt butter.
  • When butter is foamy add the garlic and corn and stir to coat in butter. Cook for 2 minutes stirring frequently.
  • Add lime juice, cumin, and cayenne pepper to the corn and cook for 2 more minutes.
  • Stir in cheese so it gets melty. Then add heavy cream, salt, and pepper. Continue to stir so the corn won't stick to the pan. Cook corn until almost all of the cream has been absorbed, about 5 minutes.
  • Remove from heat. Stir in cilantro and serve immediately.

Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 350 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHEESY CREAMED CORN WITH CILANTRO



Cheesy Creamed Corn with Cilantro image

Provided by Paul Grimes

Categories     Milk/Cream     Cheese     Garlic     Side     Vegetarian     Kid-Friendly     Father's Day     Backyard BBQ     Corn     Summer     Cilantro     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs

Steps:

  • Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
  • Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
  • Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

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