14 minutes
A simple and classic recipe for boiled corn on the cob, seasoned with salt, pepper, and butter.
Ear Of Corn, shucked
each
teaspoons
tablespoons
teaspoons
Lime, cut into wedges
each
Ground Dried Ancho Chiles
teaspoons
Flat Leaf Parsley, chopped
tablespoons
Savory, chopped
teaspoons
Scallions, chopped
tablespoons
1. Shuck the Corn
Take the ears of corn and carefully shuck them. Use a kitchen towel to remove the husks and silk until you are left with clean, smooth ears.
2. Boil the Corn
Fill a large pot with water and add a generous amount of table salt. Bring the water to a boil and then gently add the shucked ears of corn. Allow them to boil for precisely four minutes.
3. Drain and Serve
Promptly remove the corn from the boiling water and drain it in a colander. Place the hot ears of corn on a serving platter and generously slather each with unsalted butter. Sprinkle with ground black pepper to taste.
4. Optional Flavorings
For a burst of extra flavor, offer lime wedges, a dusting of ground dried ancho chiles, or a dollop of compound butter made with parsley, savory, and scallions on the side.
Choose corn with bright green husks, a moist feel, and golden-brown tassels for peak sweetness and juiciness.
Cook 5-7 minutes for boiling, 15-20 minutes for grilling with husks, and monitor closely to avoid overcooking.
Prepare a compound butter with herbs, citrus zests, and spices to enhance the corn's flavor profile after cooking.
Soak the corn in cold water for 20-30 minutes while in their husks to retain moisture during cooking, particularly useful for grilling.
Boil with sugar and milk to enhance sweetness, grill for smoky flavor, or steam to preserve natural flavor and nutrients.
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