Boiled Corn Tossed in Butter and Salt & Pepper to taste. Save the Water to make Corn Stock from the trimmings, Husk and Cobs.
Servings: 4 portions
Ingredients
- 4 Fresh Shucked Corn
- Water to cover
- Butter to Coat the Cobs after cooking
- Salt & Pepper or Seasoning to taste after cooking
Instructions
- Bring a Pot of Water to a Boil. Optionally with Seasonings - no salt, and allow to boil to extract the flavors.
- Shuck the Corn and optionally trim the ends and cut or snap in half for presentation, this also makes it easier to butter in a bowl. Save the Husk and Silk for Corn Stock. When the water is at full boil, add the Corn. Cover with a lid and cook for 3 - 5 minutes. Shut the heat off.
- Remove the Corn from the Pot with Tongs but save the Water to make Corn Stock later. Throw the Husk and trimming from the Corn if you trimmed it into the Pot of water along with any leftover cobs from dinner.
- Add some Butter to a small casserole dish or bowl and place the Hot Corn on top to melt the better. Turn the Corn around so that it gets completely covered with butter. Plate and Season with Salt & Pepper or other Seasonings.
- Optionally Dress the Corn. Insert chopsticks into the Corn and dress anyway you'd like.
Notes
Corn Stock : Wash the Trimmings, Corn, and Husk well. Add to the pot you boiled the corn in and more water if needed to just cover. Bring to boil, then simmer for 1–2 hours. Strain and reserve.
Try it with some Corn Butter!