Boiled corn on the cob

Name: Boiled corn on the cob
Ingredients: 6 ears of raw corn; 2000 ml water; 1 teaspoon salt; 30 g butter

Appetizers - Boiled corn on the cob by Jeana E. - Recipia

Boiled corn on the cob is usually served warm, with salt and cubes of butter; the kernels stay tender when the ears are boiled until soft. It’s simple to boil, and I serve it hot, breaking off a little butter over each ear so it melts between the kernels. Prep: 5 minutes. Cook: 20 minutes. Total: 25 minutes. Servings: 6. About 125 kcal and 3 g protein per serving.

Ingredients

6 ears of raw corn
2000 ml water
1 teaspoon salt
30 g butter

Preparation

1. Remove the husks and silk from the 6 ears. Bring 2000 ml water to a boil in a large pot and add 1 teaspoon salt. 2. When the water is boiling, put the corn in the pot. Boil for 20 minutes, until the kernels are tender. 3. Take out the ears and serve warm, with 30 g butter cut into cubes.

Notes

I put it on to boil just before we sit down to eat, because it’s nicer warm, with the butter melted. It goes well with baked potatoes or grilled meat. If there’s any left, let the ears cool and keep them covered in the refrigerator for up to 3 days. For a dairy-free version, skip the butter and season the kernels with salt; butter contains milk. Small, tender ears may soften faster than large ones. When buying, look for green husks wrapped tightly around the ear and silk that doesn’t look dry. More mature corn has firmer kernels and may need a few extra minutes. As with boiled potatoes, you can also adjust the salt at the table, after tasting the kernels.