Corn on the Cob - Boiled
We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn. This dish is simple yet quick could be used as a side dish or plate filler.
- Ready In:
- 1 corn on the cob, remove husks
- 1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
- salt, to taste (optional)
- ground black pepper, to taste (optional)
- In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
- On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
- Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
- Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
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The more methods you can combine, the better the recipe. I love corn on the cob when it’s tender from boiling, when it’s smoky and some kernels are caramelized from the grill. Take off outer husks and snip off any silk protruding from the husk. Put prepped corn in large pot of boiling water. Boil for 8-10 minutes. Wrap corn in foil to guard against burning. Place corn on grill for another 10 minutes or so, turning frequently. Ready salted butter for the hot steamy ears of corn that are served to salivating guests.