• 6 ear(s) corn on the cob, shucked
• 1/2 stick(s) unsalted butter
• 2 tsp lemon juice (fresh)
• 1/8 tsp cayenne pepper
• 1/4 cup(s) cilantro (fresh), chopped
|  | 1. Bring a pot of water to a boil. Add corn (already shucked) and cover. Let boil for 8 - 10 minutes. Remove corn with tongs.
2. Meanwhile, melt butter in a sauce pan. Remove from heat and stir in lemon juice and cayenne. Season with kosher salt and black pepper.
3. When corn is just cool enough to handle, cut kernels off cobs with a large heavy knife. Transfer to a serving bowl (some corn may still be in clusters).
4. Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.
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