Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.
Recipe information
Yield
serves 4
Ingredients
4
ears corn, husked
4
tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
2
limes, cut into wedges
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Preparation
Step 1
Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1/2 inches long. Add the corn to the boiling water, and cook just until the corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.
Step 2
Drain the corn. Toss with the melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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