Corn on the Cob

Name: Corn on the Cob
Total time: 15 min
Yield: 4 servings
Cuisine: North American
Ingredients: 6 ears of fresh sweet corn (husked and silked); 2 tbsp granulated sugar; 4 tbsp unsalted butter (softened); 1 tsp coarse sea salt

A culinary term used for a cooked ear of freshly picked sweet corn.

15 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Bring a very large pot of water to a vigorous, rolling boil.

2
Do not add salt to the boiling water, as it can make the corn kernels tough. Instead, dissolve the 2 tablespoons of sugar into the boiling water to enhance the corn's natural sweetness.
3
Carefully drop the husked ears of corn into the boiling water using tongs. Cover the pot and immediately turn off the heat.
4
Let the corn sit undisturbed in the hot water for exactly 5-7 minutes. The corn will cook perfectly and become brightly yellow and crisp-tender.
5
Remove the corn from the water and let it drain for a moment.
6
Slather each hot ear generously with softened butter and sprinkle evenly with coarse sea salt. Serve immediately while steaming.

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