Herb-Tossed Corn

6  ears fresh corn on the cob, shucked and rinsed
1/4 cup (1/2 stick) unsalted butter
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon sea salt
1/4 tablespoon coarsely ground {black pepper}
1/8 teaspoon cayenne
1/4 cup fresh cilantro, chopped
Bring 1 1/2 inches of water (do not salt water) to a boil in pot, then add corn. Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 to 5 minutes. Transfer with tongs to a large platter.

While corn cooks, melt butter in 1-quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper, and cayenne.

When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. Transfer to serving bowl.

Add butter mix and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.

Ease of Preparation: Moderate

Preparation Time: 15 min

Cook Time: 5 min

Servings: 6

Recipe By: Gourmet Magazine Editors

From:  The Best of Gourmet; The World at Your Table
Used with permission of Random House