Boiled Corn
Ingredients
Directions
Prepare
Husk the corn, removing all silk strands.
Trim off the stem and top neatly.
Cook and serve
Boil the corn in hot water for 15 to 20 minutes until tender.
Drain the corn and sprinkle with coarse sea salt.
Serve on a hot napkin laid on a platter, folding the corners over the corn.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh corn on the cob
- Provides the sweet kernels that become tender and juicy when boiled.
The step that matters
Boil until tender, not longer. Corn kernels turn tough and starchy when overcooked. Boiling only until tender keeps them sweet and juicy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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