Corn on the cob with smoked butter
25 min
total
4
people
524
calories per serving
Ingredients
4 people
- 4 pcCorn (whole cleaned cobs)
- 60 gUnsalted butter (softened)
- 2 pinchGray sea salt (for final seasoning)
- 1 tspSmoked paprika (powdered)
- 4 pcFresh corn cobs (shucked and silks removed)
Method
Bright yellow kernels that pop under the teeth. Melted butter coats every row in a shiny, rich film, heightened by a touch of smoke.
- 1
Fill a large pot with water. Bring to a rolling boil. Do not salt the water, as it toughens the corn kernels' skin.
- 2
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
Drain and pat the cobs dry. Rub generously with butter. Sprinkle with salt and smoked paprika until the surface is evenly colored.
Frequently asked questions
How do you get this dish right?
- Never salt the cooking water; it toughens the kernel skins.
- The corn is ready when the yellow turns intense and the kernels look plump.
How long does this dish keep?
Eat immediately after cooking to maintain the crunch. Does not store well.
4.2
80 reviews
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