once upon a chef
– 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!
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.
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.
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.
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.
Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Serve warm and enjoy!