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Corn with Butter and Cilantro

Course Side Dish
Keyword Corn
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 people

Ingredients

  • 4 ears corn find the freshest that is available. Still in the husks if possible.
  • 2 tbsp butter, melted no salt, clarified if you have the patience to do it
  • pinch chipoltle pepper, to taste, sprinkle into butter
  • 1/2 tsp salt if the butter is unsalted
  • 2 tbsp fresh cilantro chopped

Instructions

  • Bring a pot of water to a boil; drop in husked corn. Boil for 5-6 minutes. Alternatively, corn can be grilled if you prefer.
  • Cut kernels off cobs. I use a 3 1/2 inch paring knife and stand the cobs up on a cutting board. Cut the kernels off and put in a bowl. You can stop at this point and reheat before serving.
  • Melt butter; add salt and chipoltle pepper to butter. Pour over kernels in bowl and mix. Sprinkle with cilantro.

Notes

To clarify, melt a stick of butter in a sauce pan. When melted, remove from stove top. Skim off foam and carefully pour clear butter into small container. Leave the milk solids behind. You want the butter to be as free of milk solids as possible. Use two tablespoons in recipe. The rest can be refrigerated and used any time butter is needed.
If you decide to grill the corn, brush butter mixture on after grilling. Serve on a platter with cilantro sprinkled on it.