Herb-Tossed Corn

1. 1

   Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter.

2. 2

   While corn cooks, melt butter in a 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne.

3. 3

   When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to a serving bowl.

4. 4

   Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.

No additional tips available.