Prep 5 mins
Cook 5 mins
Ears of corn, cut into small pieces, make a perfect summer side dish. From Martha Stewart.
- 4 ear corn, husked
- 59.16 ml unsalted butter, melted
- coarse salt
- fresh 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 inot 3-4 pieces, each about 1 1/2 inches long. Add corn to boiling water, and cook just until corn is tender about 3-4 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.
Delicious! I enjoyed this as a side for our Thanksgiving dinner. I can imagine this would be fantastic with BBQ in the summer. I used frozen corn on the cob since corn isn't in season currently and it was fantastic. Thanks for posting this recipe!
This is such a wonderful way to prepare corn on the cob! The lime really adds a great twang and I agree with the other reviewers - you do not need to add salt to the corn at all. Everyone ate twice as much corn as usual and not a cob was spared. This is perfect for summer and I would serve this to guests. Thank you LMillerRN!
This was a great change from plain old buttered corn. I agree that salt is not needed withe the great lime flavor- an excellent way to reduce salt in the diet!