Herb-Tossed Corn
Rita Gilmore
A simple summertime favorite - and easy to make!
ingredients
- 6 ears fresh corn, shucked
- 1/2 stick (1/4 cup) unsalted butter
- 1 1/2 tsp. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne
- 1/4 cup chopped fresh cilantro
directions
- 1
Bring 1 1/2 inches water to a boil in pot, then add corn. Cook corn, covered with lid, turning occasionally, until tender, 3-5 minutes. Transfer with tongs to a large platter.
- 2
While corn cooks, melt butter in a saucepan, then remove from heat and stir in lemon juice, salt, pepper and cayenne.
- 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.
- 4
Add butter mixture and cilantro to corn, stirring gentle to keep kernel clusters intact. Serve warm or at room temperature.
Source: Rita Gilmore
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