Ingredients
- 4 cup scorn (cut from about 5 ears)
- \1 1/2 teaspoon ssalt
- 1/2 teaspoon sugar
- 4 tablespoon sunsalted butter
- Zest of 2 limes
- 1 tablespoon fresh lime juice
- 1/2 cup cilantro, finely chopped
- 1/4 teaspoon cayenne pepper
Instructions
- Combine the corn, 1½ cups water, salt and sugar in a 10 inch skillet or medium saucepan. Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 15 minutes until the corn is tender crisp and there are about 2 tablespoons of water left in the pan (it's fine to eyeball it; it doesn't need to be exact).
- Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Taste and adjust seasoning, then serve warm.
- Make Ahead: This dish can be made up to a day ahead of time but wait to add the cilantro until right before serving.
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