← Nouns Cooking · American

Ingredients

• 4 ears of fresh corn, husks and silk removed
• 3 tbsp butter, softened
• ½ tsp flaky salt
• ¼ tsp Black pepper
• 1 pinch Smoked paprika (optional)
• 1 tbsp Chives, snipped (optional)

Method

1. Bring a large pot of water to a rolling boil. Snap any very long cobs in half so they fit.
2. Lower in the corn, bring back to the boil and cook for 4–6 min, until the kernels are bright yellow, plump and tender when pierced.
3. Meanwhile mash the butter with the salt, pepper, and the paprika and chives if using.
4. Lift the corn out with tongs, let it drip for a moment, then roll or brush each cob in the seasoned butter. Serve hot.

Tips

• Corn is sweetest the day it’s picked; buy ears with tight green husks and moist silk, and cook them soon.
• Use olive oil or vegan butter for a vegan version.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies Love and Lemons