Corn on the Cob

Preparation info

  • Difficulty

    Easy

  • Four

    servings.

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 the paper and discard. Rinse the corn under cold running water.

  3. When the water in the kettle has reached a full rolling boil, carefully drop the prepared corn into the kettle. Let the water return to a boil and when it does place the cover on the kettle. Immediately turn off the heat and let the corn stand in the water from 5 to 10 minutes. Serve immediately without further cooking. Drain the corn and serve it with butter, salt, and pepper on the side. The corn may stay in the water for as long as 20 minutes without damage to its flavor.