once upon a chef

Vivian Howard’s Cilantro Lime Sweet Corn


– 4 cups corn (cut from about 5 ears) – 1½ teaspoons salt – ½ teaspoon sugar – 4 tablespoons unsalted butter – Zest of 2 limes – 1 tablespoon fresh lime juice – ½ cup cilantro, finely chopped – ¼ teaspoon cayenne pepper

Spicy and buttery, this is the perfect make-ahead corn dish for summer. Learn more about Vivian Howard's recipe!

Step #1

To begin, remove the kernels from the cobs. The best way to do this is to this (without having corn kernels fly all over the kitchen) is to invert a small bowl inside a larger bowl.

Step #2

Hold the cob upright on top of the inverted small bowl,  with the flatter end down, and use a sharp knife to slice downward as close to the cob as possible.

Step #3

Next, combine the corn, 1-1/2 cups water, salt and sugar in a 10-inch skillet or medium saucepan and bring to a boil.

Step #4

Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes — until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan.

Step #5

Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Serve warm and enjoy!