This recipe is reprinted with permission from Prep: The Essential College Cookbook by Katie Sullivan Morford.
4 ears fresh corn
1 small bunch fresh cilantro
2 tablespoons butter
salt and black pepper to serve at the table
Pull the husks and silks off the corn cobs and discard. Finely chop enough cilantro to fill 1 tablespoon.
Put enough water into a large pot so that is is 1/2-inch deep. Set the pot on the stove over high heat. When the water begins to simmer, lay the corn in the pot (it’s okay if the cobs overlap or snap them in half and nestle in a single layer).
Place the lid on the pot and steam the corn until done, about 5 to 7 minutes, turning the corn over halfway through. To test for doneness, lift a cob from the pot using a pair of tongs. Use a pairing knife to wedge a kernel of corn off the cob and taste it. It should be sweet and a little crisp with out that raw, starchy flavor.
While the corn cooks, put the butter into a small glass or ceramic bowl and microwave on high for 10 seconds to soften it. Add cilantro and use a fork to mash it into the butter.
Put the cooked corn on a plate and spread the butter over the surface (you might nee d to use your hands for this). Use a chef’s knife to cut the lime in half lengthwise. Cut each half into 3 wedges. Add to the plate with the corn.
Serve the corn while still warm. Add salt, pepper, and lime juice.
Keywords: cilantro lime corn