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In a large skillet over medium-high heat, melt butter. When butter is foamy add the garlic and corn, stirring to coat with the butter. Cook stirring frequently for 2 minutes. Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more. Stir in cheese, and then add heavy cream. Continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more.
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