Cooking Corn on the Cob | Vegetable Recipe
A corn on the cob recipe, featuring easy boiled corn, and a simple seasoning to top it all off.
There's not a food on the planet that sends my children running to the dinner table quite like corn on the cob. One might even be fooled into thinking I actually put a teensy bit of effort into the dish the way those little girls sing my praises, and behave as if I hung the moon when they spot an ear of golden corn awaiting them at the dinner table. But, the fact is, this side is quite possibly one of the easiest kitchen tasks known to man...or moms. Whatever.
I've found the easiest way to cook corn is to gently drop the cobs into a pot of boiling water, cover it and let it go for a few minutes. I keep my corn on the cob seasoning simple - just a quick mix of melted butter, salt and pepper, and a sometimes even a touch of minced parsley. Ya know, just in case you want to make it extra pretty for company.
On a another note: I don't know if taking a straight knife, attaching a square pad of butter to it and attempting to apply it a rounded corn cob, poses as much difficulty to the rest of the world as it does for me, but I can absolutely tell you one thing for sure: I'm over it. Rather than dealing with the whole "square peg/round hole" thing, I simply transfer the melted butter, salt and pepper to a dish just large enough to house the corn cobs, and roll them around until evenly coated. Problem solved.
SIDE NOTE: This side is our easy summertime go-to, as corn is in season and at its very sweetest. If your children haven't ravaged through all the cobs by the end of dinner, try taking the leftover corn, removing the kernels and repurposing them in salads or mix them into salsas!
Ingredients:
4 ears of corn, shucked and rinsed of any excess silk
1/3 cup unsalted butter,
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 tablespoon fresh, minced Italian parsley
Method:
Have ready a large pot of boiling water. Gently drop in the prepared corn cobs and cover with a lid. Allow to boil for 10 minutes.
In the meantime, combine the butter, salt and pepper in a microwave save bowl or small saucepan. If using a microwave safe bowl (or a Pyrex measuring mixture), microwave in 30 second increments until melted. If using a saucepan, place over medium-low heat, and remove from stovetop as soon as butter has melted, about 3 minutes. Transfer butter mixture to a shallow dish just large enough to house the corn cobs.
Carefully, remove the corn from the boiling water, pat dry with paper towels and add to the dish. Roll the corn in the seasoning until evenly coated, sprinkle with minced parsley (if desired), serve and enjoy.
Serves 4.
Pair corn on the cob with:
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