Boiled Creamed Corn with Salt
2 servings
15 minutes
Boiled creamy corn with salt is a simple yet surprisingly delicious dish of Russian cuisine associated with summer days and cozy family lunches. Historically, corn became popular in Russia in the 19th century and quickly entered the diet due to its sweetness and nutritional value. In this recipe, fresh corn cobs are boiled until tender and then generously brushed with butter, giving them softness and rich flavor. A light sprinkle of salt enhances the sweetness of the kernels, creating a perfect balance. The dish is great as a standalone snack or as a side to meat and vegetable dishes. It can be served at picnics, family dinners, or even as a delightful treat in a cozy home atmosphere.
1
Prepare the ingredients, the butter should sit at room temperature for a while.
- Butter: 4 tablespoons
2
Remove the leaves and silk from the corn.
- Fresh corn: 2 pieces
3
Bring the water to a boil.
4
Dip the corn into boiling water. If the ears don't fit in the pot, they can be cut beforehand.
- Fresh corn: 2 pieces
5
Bring the water to a boil again and reduce the heat.
6
Boil the corn for another 10 minutes on low heat.
7
Grease the plate with butter.
- Butter: 4 tablespoons
8
Put the corn in the oil.
- Fresh corn: 2 pieces
9
Rotate the corn until all sides are coated in oil. Sprinkle with salt.
- Butter: 4 tablespoons
- Salt: to taste