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 are the main element of the dish.
The step that matters
Boiling until tender. Boiling in hot water softens the starches in the kernels. Pulling the corn too early leaves it firm and chewy, while overcooking makes the kernels tough and mushy.
“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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