Corn on the cob with smoked butter

Bright yellow kernels that pop under the teeth. Melted butter coats every row in a shiny, rich film, heightened by a touch of smoke.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 524
• Protein: 14 g
• Carbs: 73 g
• Fat: 17 g

Ingredients

• 4 piece Corn ( whole cleaned cobs )
• 60 g Minimum butter sweet ( softened )
• 2 pinch Gray sea salt ( for final seasoning )
• 1 tsp Smoked paprika ( powdered )
• 4 piece Fresh corn cobs ( shucked and silks removed )

Instructions

1. Water preparation

   Fill a large pot with water. Bring to a rolling boil. Do not salt the water, as it toughens the corn kernels' skin.

2. Cooking the cobs

   Plunge the cobs into the boiling water. Once it returns to a boil, count 10 minutes. The kernels should be tender but still have some bounce under pressure.

3. Seasoning

   Drain and pat the cobs dry. Rub generously with butter. Sprinkle with salt and smoked paprika until the surface is evenly colored.

Chef's tips

• Never salt the cooking water; it toughens the kernel skins.
• The corn is ready when the yellow turns intense and the kernels look plump.

Storage

Eat immediately after cooking to maintain the crunch. Does not store well.