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


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