Boiled corn on the cob
4 servings
60 minutes
Boiled corn on the cob is a simple and beloved dish that has come to us from the depths of centuries. It embodies the taste of summer harvest, the sweetness of juicy kernels, and the aroma of freshness. Corn, with its sunny color and soft texture, brings a sense of coziness and warmth. It perfectly complements picnics, family lunches, and light snacks. Corn is boiled in water to preserve its natural flavor, with salt added to the cooked cobs—this reveals the natural sweetness of the kernels. This dish pairs well with butter, spices, and sauces, and its versatility allows it to be served as a standalone snack or a side dish for meat and vegetable dishes. The simplicity of preparation makes corn an accessible treat for everyone who appreciates the taste of nature.
1
Clean the corn from leaves and silk. The upper leaves and silk can be discarded, leave the remaining leaves.
- Fresh corn: 8 pieces
2
Wash the corn cobs and remaining leaves under cold water.
- Fresh corn: 8 pieces
- Water: 2 l
3
Place all the corn cobs in a pot. Pour cold water until it nearly covers the corn.
- Fresh corn: 8 pieces
- Water: 2 l
4
Place the remaining leaves on top. Cover and cook with the lid on. Once the water boils, reduce the heat to medium.
- Fresh corn: 8 pieces
- Water: 2 l
5
Salt the cooked corn cobs to taste.
- Salt: to taste