Makes 4 servings. Difficulty
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
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.