This is a simple but boomer of a recipe for corn on the cob. I learned to make it in while living in Northern California from a man who owned a taco shop.
6 ears of fresh corn, husked and silked.
1 stick of butter, melted. Make that real butter.
2-3 limes juiced
cilantro, chopped
Cook the corn in boiling salted water until done then drain it and stack it on a plate. Put the lime juice in the melted butter and give it a stir before dribbling it over the corn. Use all of it. Sprinkle freshly chopped cilantro over the whole plate of corn. The butter/lime juice will pool at the bottom of the plate so leave it where everyone can roll their corn in the delicious sauce again. Yummy! You will so love this.
Jesse
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