1 1/2 tablespoons butter
1 garlic clove, minced
Kernels from 3 ears Red Dog Farm corn, cut off the cob
1/2 tablespoon lime juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/6 cup grated Parmesan cheese
1/6 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup Red Dog Farm cilantro, chopped

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.