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The best way to boil corn on the cob is to keep things simple so that nothing gets in the way of the vegetable’s sweet, summery flavor.
Ingredients2
8 ears of corn
Butter, softened
Steps
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt. Editor's note: This recipe originally appeared in the ‘Fannie Farmer Cookbook’ as “Basic Method for Cooking Corn on the Cob” and first appeared on Epicurious in August 2004.
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Recipes by Marion Cunningham on Weeknight Dinners
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