Corn on the cob with lime and melted butter

Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.

4 ears corn, husked

4 tablespoons unsalted butter, melted

Coarse salt and freshly ground pepper

2 limes, cut into wedges

• Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1 / 2 inches long. Add the corn to the boiling water, and cook just until the corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.
• Drain the corn. Toss with the melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.