Description
Fresh corn boiled in salted water for a few minutes, drained, and drizzled with melted butter. That is the whole recipe. Four to six minutes is all it takes to bring the kernels to that tender-but-snappy point, and the optional chili powder, Parmesan and lime at the end are there if you want them.
Ingredients
Scale
- 4 ears fresh corn, husks and silk removed
- 4 quarts (3.8 L) water
- 1 tablespoon salt
- 4 tablespoons (57 g) unsalted butter, melted, for drizzling
- Chili powder, to taste (optional)
- Grated Parmesan cheese, to taste (optional)
- Fresh lime juice, to taste (optional)
Instructions
- Shuck the corn, pulling away the husks and every strand of silk. Snap or trim off the stem ends so the ears sit under the water.
- In a large pot, bring 4 quarts of water to a rolling boil.
- Stir in 1 tablespoon of salt.
- Lower the shucked ears into the boiling water. Cook uncovered for 4 to 6 minutes, depending on how fresh and how large the ears are.
- Test one with the tip of a knife: the kernels should give easily but still snap. Do not let them go past 8 minutes or they turn starchy.
- Lift the ears out with tongs, drain for a few seconds, and drizzle each one with 1 tablespoon of melted butter. Add chili powder, Parmesan or a squeeze of lime if you are using them, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ear with 1 tbsp butter (about 105 g)
- Calories: 190
- Sugar: 3g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg
Keywords: Nutrition is calculated for one ear with 1 tablespoon of melted butter, and does not include the optional chili powder, Parmesan or lime. For more flavour, drop a few smashed garlic cloves or a handful of herbs into the boiling water.