Corn on the Cob
Sweet corn boiled or grilled and served with butter and salt. A classic and simple side dish.
Ingredients
- 4 ears of corn, husked and silk removed
- 8 cups water
- 2 tsp salt, for cooking water
- 2 tbsp butter, softened
- 1/4 tsp salt
- 1/8 tsp black pepper, freshly ground
- 1 tbsp fresh herbs, chopped (cilantro, chives, or cilantro)
Instructions
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1
Fill a large pot with enough 8 cups water to fully cover the corn. Add 2 tsp for cooking water salt to the water.
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2
Bring the water to a rolling boil over high heat.
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3
While the water is heating, prepare 4 ears of corn by removing the husks and silk. Rinse the ears under cold water to remove any remaining silk strands.
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4
Once the water is boiling, carefully add the corn ears to the pot using tongs.
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5
Return to a boil, then reduce heat to medium-high and cook uncovered for 5-7 minutes until the corn is tender but still crisp. Don't overcook or the corn will become mushy.
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6
Using tongs, carefully remove the corn from the water and place on a serving platter.
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7
While the corn is still hot, spread 2 tbsp softened butter over each ear, rotating to coat all sides. The heat from the corn will melt the butter.
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8
Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper to taste.
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9
For added flavor, sprinkle with 1 tbsp chopped (cilantro, chives, or cilantro) fresh herbs.
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10
Serve immediately while hot. Provide additional butter and salt at the table for guests to add according to their preference.