3 ears of corn, kernals cut from cob
2 TBSP butter
1/2 c fresh cilantro, chopped
Zest of 1 lemon
Melt butter in a large skillet over medium heat. Add corn and cook until just warmed through, tossing to evenly coat in butter, about 1 minute. Transfer to a bowl and shower with zest, cilantro and salt.
Serves 4. 2 WW PP.