Corn on the Cob
Description
Perfect for the table and with drinks. Choose young corn with light yellow kernels. Young corn cooks much faster and turns out more tender and juicy in taste. To prepare young corn, it is enough to boil it for 10 minutes, while mature corn should be boiled for 30 minutes or more. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Namely: corn and salt.
- 2
Step 2
Clean the corn, discard the silk, and keep the husks — you’ll still need them. Lay the husks in a large, deep pot. Don’t skip this step — with the husks, the corn tastes richer and more aromatic.
- 3
Step 3
Rinse the cleaned corn under running water.
- 4
Step 4
Place the corn in the pot on the leaves.
- 5
Step 5
Add the salt.
- 6
Step 6
Pour in cold water so that it completely covers the corn cobs.
- 7
Step 7
To keep the corn from floating to the surface, place a smaller plate on top. Bring to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and cook the young corn for a maximum of 15 minutes. Then turn off the heat and leave the corn in the hot water for another 15 minutes.
- 8
Step 8
Serve the corn warm, rubbed with salt. You can sprinkle with herbs or garlic, or spread with butter.