Herb-Tossed Corn
Fresh corn kernels tossed with a flavorful butter sauce featuring lemon, spices, and fresh cilantro. This bright and colorful side dish combines the sweetness of corn with a gentle kick of cayenne.
Ingredients
- •6 ears fresh corn
- •½ stick unsalted butter
- •1½ teaspoons fresh lemon juice
- •½ teaspoon salt
- •¼ teaspoon coarsely ground black pepper
- •⅛ teaspoon cayenne
- •¼ cup chopped fresh cilantro
- •1 garnish fresh cilantro leaves
- •1 piece heavy pot
Cooking Instructions
- 1.
Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter.
5 min
- 2.
While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne.
3 min
- 3.
When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl.
5 min
- 4.
Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.
2 min
