Vivian Howard’s Cilantro Lime Sweet Corn

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.