Boiled Corn on the Cob

Cooking time—20 min.


  • 6 ears or cobs of corn, freshly picked
  • seasoning
  • butter


Remove the outer husks of the com. Open the tender, pale green inner husks and take away all the silk surrounding the com. Replace the inner husk and tie securely; place the ears in a saucepan with sufficient boiling water to cover them. Simmer gently 15–20 min. Drain and remove strings and husks. Serve with melted, seasoned butter. The flavour is always best if the com is torn from the cob with the teeth, each guest being supplied with melted butter in which to dip the corn.