Cummulative Rating
N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
4 ears of fresh corn, shucked 2 Tablespoons unsalted butter 1 shallot, minced 1 teaspoon fresh lemon juice Salt and freshly ground black pepper Dash of cayenne pepper 2 Tablespoons cilantro, chopped
Directions
Bring a pot of water to a boil. Add the corn. Cook the corn for 3-5 minutes. Transfer with tongs to a platter and let cool briefly.
Meanwhile, melt the butter in a large skillet over medium high heat. Add the shallots and cook, stirring frequently, until tender, about 2 minutes. Remove from the heat and stir in the lemon juice. Season with salt, freshly ground black pepper and a dash of cayenne pepper.
When the corn is cool enough to handle cut the kernels off the cobs with a large heavy knife. Transfer the corn kernels to a bowl. Add shallot-spice mixture and the cilantro to the corn and stir until just incorporated. Adjust seasonings to taste with salt and freshly ground black pepper. Serve warm or at room temperature.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
