Ingredients

• 1/4 cup unsalted butter, at room temperature
• 1/2 teaspoon cayenne
• 4 ears corn, shucked and cleaned
• Canola or rice bran oil, for sauteing
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup grated Parmesan
• Juice of 2 limes
• Kosher salt

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Instructions

1. To make compound butter, mix the butter and cayenne. Set aside at room temperature.
2. Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot.