I'm not sure what it is about the combination of sweet corn and cilantro, but I love it. In classic Summer spirit this recipe is refreshingly simple and takes minutes to make. It goes great with burgers or barbecue or steaks. Of course, because of the addition of cilantro it would be great with fajitas or tacos, too. Basically, I plan to make this all summer long - with everything.
6 ears of corn
2 tablespoons of butter
1/3 cup of heavy cream
2-3 ounces of cream cheese
2 teaspoons of sea salt (or more to taste)
1 big handful of cilantro, chopped
Cut kernels off ears of corn. In a large saute pan, melt butter and cook corn for just 1 minute. Add cream and cream cheese. Stir on low heat until cream cheese melts smooth. Add chopped cilantro and stir. Serve warm. Reheat on stovetop or in oven if making in advance.
I should've put the butter in first, but this worked fine too - I just kept the heat low until the butter melted.
Cream and cream cheese. You can add more or less cream cheese depending on how rich you want it.
Be sure to add plenty of sea salt. The very sweet corn needs the salt. The more cilantro the better - because it is a warm dish, it looses some of its potency. Add more right before serving if you want to up the cilantro factor.
It is so good. It reminds me of a ravioli we had in Vermont last fall that had a creamy corn sauce with ricotta ravioli. Ok, now I have an idea for lunch with my leftovers : )