Corn with Parmesan and Smoked Paprika
*1 small bag of frozen corn, thawed
*2 TBS butter; divided
*1 tsp. smoked paprika
*2 TBS mayonnaise
*2 TBS Parmesan cheese; finely grated
*juice of 1/2 lime or more to taste
*1/4 C. fresh cilantro, chopped + more for garnish
Set out 1 TBS of the butter at room temperature to soften; about 30 minutes. Mix the smoked paprika with the butter; set aside.
Heat a medium size pan or cast iron pot to medium high heat, add remaining TBS of butter to the pot to melt. When the butter starts to foam, pour in the corn. Cook, stirring occasionally for about 5 minutes. Take off of the heat.
Add the butter paprika mixture and the remaining ingredients. Stir to blend it all together. Garnish with more cilantro and serve.