Corn on the Cob
A culinary term used for a cooked ear of freshly picked sweet corn.
Contains common allergens
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Instructions
- 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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