Craig Claiborne

Corn on the Cob

Preparation info

  • Four

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

The fresher corn on the cob is the better it will be when it is cooked. The corn should be kept refrigerated and should not be shucked until it is ready to be cooked.

Ingredients

  • Water to cover
  • 8 ears fresh corn

Method

  1. Add enough water to a kettle to cover the ears of corn. Place kettle on the stove and bring the water to a boil. Do not add salt.

  2. Meanwhile, place a long length of waxed paper in the sink. Shuck the corn onto the paper, pulling away and discarding as much of the corn silk as possible. Neatly break or cut off the ends of each ear. Fold the shucks into