Corn on the Cob with Lime and Melted Butter
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
- Servings: 4
Photography: Amy Neusinger
Source: Martha Stewart Living, August 2001
- 4 ears corn, husked
- 4 tablespoons unsalted butter, melted
- Coarse salt and freshly ground pepper
- 2 limes, cut into wedges
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 corn to boiling water, and cook just until 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.
Drain corn. Toss with melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.