Corn on the Cob

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

What a tremendous increase in popularity this vegetable has enjoyed in recent years. Where whole fresh cobs are cooked they can be served as a first course.


  • 4 heads corn on the cob
  • 75–100 g/3–4 oz butter for serving
  • salt


    Remove the outer or green husks and silks from the cobs and trim the stalk ends level. Add the heads to boiling water; either use a large saucepan if cooking four at one time or use a large frying pan with 2.5 cm (1 in) boiling water and cover with a lid. Simmer for 15 minutes, turning the heads over in the water if necessary for even cooking.

    Drain and serve hot with melted butter for pouring over and salt for sprinkling. Salt should not be added until after cooking to keep the corn tender.