Preparation:
If corn ears are in the husk, soak husks in cold water to cover for about 1
hour. Soak corn ears out of the husk in cold water to cover for one hour. In
a small heavy saucepan, melt butter over low heat; add cilantro, blending
well. Or, melt butter in a small glass container, loosely covered with
plastic wrap, in the microwave oven for about 1 minute on 50% power setting.
Set aside and keep warm. Drain corn well; remove any husks and silk. Add
sugar to boiling water. Cook corn in a large heavy pot, cover ajar, over
high
heat for 8 to 10 minutes or until just fork tender. Do not overcook. Drain
well. Sprinkle corn ears with seasoning. Serve immediately. pass hot
cilantro
Butter in a sauce boat to brush on corn ears as desired. |
