Herb-Tossed Corn

Name: Herb-Tossed Corn
Ingredients: 6 ears fresh corn, shucked; 1/2 stick (1/4 cup) unsalted butter; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon cayenne; 1/4 cup chopped fresh cilantro; Garnish: fresh cilantro leaves; a wide 6- to 8-qt heavy pot with a tight-fitting lid

9 ingredients

4 steps

Ingredients

6 ears fresh corn, shucked
1/2 stick (1/4 cup) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro leaves
a wide 6- to 8-qt heavy pot with a tight-fitting lid

Directions

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.
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

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 gently to keep kernel clusters intact. Serve warm or at room temperature.