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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 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

Preparation

  1. 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.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsCornVegetableLimeCitrusFruitSideLunchDinnerVegetarianGluten FreeNut FreeQuickEasy5 Ingredients or FewerSummerCookbooks
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