Herb-Tossed Corn

Ingredients for Herb-Tossed Corn

• 6 ears fresh corn, shucked

• 1/2 stick (60g ) unsalted butter

• 1 1/2 teaspoons fresh lemon juice

• 1/2 teaspoons salt

• 1/4 teaspoons coarsely ground black pepper

• 1/8 teaspoons cayenne

• 1/4 cup chopped fresh coriander

• Garnish: fresh coriander leaves

• a wide 6- to 8-qt heavy pot with a tight-fitting lid

How to make Herb-Tossed Corn

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.

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.

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.

Add butter mixture and coriander to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.