In a large skillet over medium heat, place the corn and ¼ cup water.
Simmer for 4 minutes or until the corn is hot.
Drain off the water.
Add the oil to the hot corn, stirring.
Add the dill, chili powder, garlic powder, salt and pepper to taste. Toss in the cheese and cilantro. Serve hot.
Note: using oil instead of butter in this recipe will allow you to serve it as a cold salad as well as a hot side dish.Feel free to vary the fresh herbs to suit your preferences. Try chopped fresh basil or parsley for a slightly different flavor.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on ⅙ the recipe.