Name: Herb-Tossed Corn
Cook time: 15 min
Total time: 25 min
Yield: Makes 6 servings
Ingredients: 6 ears fresh corn, shucked; 1/2 stick (1/4 cup) unsalted butter; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon cayenne; 1/4 cup chopped fresh cilantro; Garnish: fresh cilantro leaves; a wide 6- to 8-qt heavy pot with a tight-fitting lid

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Herb-Tossed CornMikkel Vang

If you want to eat this entire menu with your fingers, the corn can be served hot on the cob, brushed with the butter mixture and sprinkled with cilantro. To save space on your stovetop, you can boil the corn first, then boil the crabs in the corn-cooking water.

Recipe notes

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