Ingredients:

  • 4 ears fresh corn on the cob, husks removed and silks cleaned (about 400-500g total)
  • Water (for boiling, enough to cover the corn)
  • Optional: 2 tablespoons unsalted butter, melted (30g)
  • Optional: Salt and freshly ground black pepper, to taste
  • Optional: Other toppings

Instructions:

  1. Shuck the corn (remove the outer husks and silks). Rinse under cold water to remove any remaining silks.
  2. Select your preferred cooking method: boiling, grilling, roasting, or microwaving. Note: cooking times are approximate and depend on corn variety and size.
  3. Boiling: Bring a large pot of water to a boil. Add the corn to the boiling water. Cook for 5-7 minutes, or until the kernels are tender and bright yellow. Remove with tongs and drain.
  4. Grilling: Preheat your grill to medium heat. Lightly brush the corn with oil or melted butter (optional). Grill the corn for 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.
  5. Roasting: Preheat oven to 400°F (200°C). Wrap each ear of corn in foil (optional, but helps retain moisture). Roast for 15-20 minutes, or until the kernels are tender.
  6. Microwaving: Wrap each ear of corn in a damp paper towel. Microwave on high for 3-5 minutes per ear, depending on size and microwave power.
  7. Serve immediately with melted butter, salt, pepper, and your favorite toppings.