Vivian Howard’s Cilantro Lime Sweet Corn
Total Time
35 Minutes
Prep Time
15 Minutes
Cook Time
20 Minutes
Rating
5 out of 5 stars
(51)
Ingredients
4 servings
- 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
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Preparation
Step 1
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).
Step 2
Stir in the butter, lime zest, lime juice, cilantro, and cayenne pepper. Taste and adjust seasoning, then serve warm.
Step 3
Make Ahead: This dish can be made up to a day ahead of time but wait to add the cilantro until right before serving.
Step 4
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Chef's notes
The recipe is modestly adapted from "Deep Run Roots:
Stories and Recipes from My Corner of the South" by Vivian Howard.
