Boiled corn on the cob

Name: Boiled corn on the cob
Ingredients: 5 raw corn cobs; 3000 ml water; 5 corn husks; 1 teaspoon salt; 25 g butter

Appetizers - Boiled corn on the cob by Anamaria I. - Recipia

Boiled corn on the cob cooks over medium heat for almost two hours, until the kernels soften. How long it takes also depends on how mature the corn is, and I serve it warm, with salt and butter. I start cooking it almost two hours before the meal, because I like it still piping hot. Prep: 15 minutes. Cook: 110 minutes. Total time: 125 minutes. Servings: 4. About 155 kcal and 4 g protein per serving.

Ingredients

5 raw corn cobs
3000 ml water
5 corn husks
1 teaspoon salt
25 g butter

Preparation

1. Remove the husks from the 5 ears and pull off as much of the silk as you can. Snap off the tip with no kernels and rinse the corn under cold water. Get it ready in 15 minutes. 2. Put the ears in a large pot. Pour in 2500 ml water and set aside 500 ml boiled water to top it up. Place 5 well-washed corn husks on top and cover the pot. 3. Boil over medium heat for 110 minutes, until the kernels are tender all the way through. If the water level gets too low, gradually add the reserved boiled water. 4. Transfer the ears to a platter and sprinkle with 1 teaspoon salt and 25 g butter, cut into small pieces. Serve warm.

Notes

I serve it with salty cheese and tomatoes for a simple meal. Meri ate two ears and we had one each, so one of the five was left. Cooked corn keeps in a sealed container in the fridge for up to 3 days. Butter contains dairy; for a dairy-free version, you can replace it with 1 tablespoon olive oil. Choose ears with green leaves and plump kernels, without any shriveled spots. More mature corn may need longer to boil than young corn, and the kernels take longer to soften. So I’m not waiting with the meal ready, I start cooking almost two hours ahead. As with boiled potatoes, you can tell with the first bite whether the kernels have softened.