How to boil corn on the cob

Name: How to boil corn on the cob
Ingredients: 2 ears of corn; 1500 ml water; 1 teaspoon salt

Season - How to boil corn on the cob by Cleopatra J. - Recipia

How to boil corn on the cob: the two ears cook for 12 minutes, until the kernels soften. Serve hot, sprinkled with salt, as a snack or alongside the main course; young corn stays more tender than mature corn after the same time on the heat. I eat it plain while it’s still hot. Prep: 2 minutes. Cook: 20 minutes. Total time: 22 minutes. Servings: 2. Approximately 80 kcal and 3 g protein per serving.

Ingredients

2 ears of corn
1500 ml water
1 teaspoon salt

Preparation

1. Remove the husks and silk from the ears. 2. Put 1500 ml water in a pot and bring to a boil, about 8 minutes, until large bubbles appear. 3. Add the ears and boil for 12 minutes, until the kernels are soft. Take them out and sprinkle 1 teaspoon salt over the top.

Notes

I serve them alongside grilled meat; they’re just as easy to serve as a boiled potato, except everyone holds their own ear in their hand. Leftover boiled corn keeps covered in the fridge for up to 3 days, and you can cut the kernels off after it cools and use them in salads. I adjust the amount to the meal time and put the pot on to heat before everyone sits down. Choose ears with green husks and plump, closely packed kernels; if the husks are dry, the corn may be older. Ears of a similar thickness soften in about the same time. Thin ones cook faster, while thick ones may need a few extra minutes. Very young corn is tender, while mature corn may stay firmer after boiling. If the kernels are still hard when the time is up, leave them for a few more minutes and check again.