Corn on the cob

Ingredients:

• 4 ears of fresh sweet corn, husks and silk removed
• 4 tablespoons (56g) unsalted butter, softened
• 1 teaspoon (5g) salt
• 1/2 teaspoon (2g) black pepper
• 1 tablespoon (15ml) fresh lime juice
• 1 teaspoon (2g) chili powder
• 2 tablespoons (8g) fresh cilantro, chopped
• 1/4 cup (30g) grated Parmesan cheese
• 1 lime, cut into wedges for serving

Instructions:

1. Fill a large pot with water and bring it to a boil over high heat.
2. Add the corn to the boiling water and cook for 5-7 minutes until tender and bright yellow.
3. While the corn is cooking, mix together the softened butter, salt, black pepper, lime juice, and chili powder in a small bowl until well combined.
4. Once the corn is cooked, use tongs to remove it from the water and let it drain on a paper towel.
5. While the corn is still warm, spread the prepared butter mixture evenly over each ear of corn.
6. Sprinkle the buttered corn with chopped cilantro and grated Parmesan cheese.
7. Serve the corn immediately with lime wedges on the side for squeezing over the top.

Notes:

For extra flavor, you can grill the corn instead of boiling it. Preheat a grill to medium-high heat and cook the corn, turning occasionally, until charred and tender, about 10-12 minutes. This dish pairs well with barbecued meats or as a side for summer picnics. Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days; reheat before serving.