Herb-Tossed Corn

Herb-Tossed Corn
  • 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
Special equipment: a wide 6- to 8-qt heavy pot with a tight-fitting lid

Garnish: fresh cilantro leaves

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.

Nutrition Facts
Servings: 4

Per serving:

Calories 132
Fat 9 g
Protein 3 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 70 mg
Sodium 207 mg
Adapted from http://www.epicurious.com/