Boiled corn on the cob
4 servings
40 minutes
Boiled corn on the cob is a true embodiment of simplicity and natural flavor. This recipe, known since ancient times, is widely popular in European cuisine. Milk corn boiled in salted water retains its juiciness, sweetness, and tender texture. The light aroma of fresh corn is especially pronounced when butter is added, making the dish even richer. Such corn is perfect as a standalone dish or a side to meat and fish. Interestingly, in some countries it is boiled right in the leaves, preserving its natural taste and aroma. The simplicity of preparation and naturalness make this recipe universal and beloved in many families.
1
Only young corn, known as milk corn, is suitable for boiling. Clean the corn cobs from leaves and fibers and boil them in salted water.
- Corn on the cob: 6 pieces
- Salt: to taste
2
Transfer the cooked corn to a plate. Serve butter separately. Corn cobs can be boiled without peeling the leaves, removing them only before serving.
