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Sweet Corn with Shallot Lemon Butter and Cilantro

September 19, 2014
by Cornelia Emlen
Serves: 4
Simple and delicious. A perfect way to enjoy the season’s corn crop.
  • 4 ears fresh corn (or use leftover roasted or steamed corn)
  • 1 medium to large shallot, finely chopped
  • 2 tablespoons butter
  • 1 handful parsley (or cilantro)
  • zest of half a lemon
  • salt, to taste
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • butter, lemon, salt
  1. Finely chop shallot. Set aside.
  2. Zest half a lemon. Set aside.
  3. Wash and dry parsley. Chop coarsely. Set aside.
  4. Husk corn and remove all remaining silk from ears. Using a shark knife, cut kernels from cob. Set aside.
  5. Melt 1 tablespoon of butter in a heavy skillet over medium heat. Add shallot and cook until wilted, stirring constantly. Add lemon zest. Cook for one minute more.
  6. Add corn and 1 more tablespoon of butter. Cook for approximately 2 minutes.
  7. Add salt, to taste.
  8. Remove from heat and add chopped parsley (or cilantro). Serve hot.