Corn with Cilantro-Lime Salt (above photo by Paulette Phlipot)
Fresh, bright, and summery, this simple side perks up sweet corn with classic Mexican flavors. Be sure your cilantro leaves are completely dry before mincing them with the lime and salt. You don’t want them to clump up.
4 ears corn, husks and silks stripped and discarded
3/4 cup (28g) loosely packed cilantro leaves (no stems), rinsed and pat completely dry
1/2 teaspoon kosher salt
1 tablespoon unsalted butter, melted
Bring a large pot of water to boil. Boil the corn until tender, 3 to 5 minutes, depending on its freshness. Drain.
Mound the cilantro leaves on a cutting board. Zest the lime so that fine shreds fall directly on the cilantro. Sprinkle the salt on top. Using a heavy knife, mince the cilantro, zest, and salt together. Scrape into a small bowl.
When the corn is cool enough to handle, cut the kernels from the cobs using a downward motion. Transfer to a serving bowl.
Drizzle the butter over the corn. Sprinkle with the cilantro-lime salt, and squeeze with lime juice to taste. Toss to coat. Serve immediately.
Tip: When fresh corn is not in season, substitute 3 cups (850g) of frozen, cooked corn.
Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group. Photography © 2012 by Paulette Phlipot.