Boiled Fresh Corn On The Cob Recipe
Fresh corn on the cob is a simple yet delightful preparation of corn. Cooked in water till tender, the corn on the cob is served intact, seasoned with butter and salt. Other seasonings of choice may be added and swapped for the butter if desired. Lemon juice also tastes great with fresh corn on the cob.
Ingredients
| Ears of corn | 6 | |
| Melted butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Husk corn; remove silks.
Rinse each ear under cold running water; rub with hands or brush to remove remaining silks.
Cut off stems as close as possible to cobs.
Fill kettle 3/4 full with water; bring to boil.
Add corn, one ear at a time; bring water back to boil.
Reduce heat; cover.
Simmer 8 to 10 minutes or until corn is tender; drain.
Brush with butter; sprinkle with salt and pepper.
Force a round, wooden toothpick or corn holders into ends of each ear of corn to serve.
Corn can be placed in baking pan after butter, salt, and pepper have been added, then broiled until lightly browned.
Do not place toothpicks or holders in the ends of corn until after broiling.
Rinse each ear under cold running water; rub with hands or brush to remove remaining silks.
Cut off stems as close as possible to cobs.
Fill kettle 3/4 full with water; bring to boil.
Add corn, one ear at a time; bring water back to boil.
Reduce heat; cover.
Simmer 8 to 10 minutes or until corn is tender; drain.
Brush with butter; sprinkle with salt and pepper.
Force a round, wooden toothpick or corn holders into ends of each ear of corn to serve.
Corn can be placed in baking pan after butter, salt, and pepper have been added, then broiled until lightly browned.
Do not place toothpicks or holders in the ends of corn until after broiling.
Chef
