Ingredients:

  • 4 ears (approx. 1 lb / 450g) frozen corn on the cob
  • 8 cups (1.9L) water
  • 1 tsp (5g) sea salt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) unsalted butter, melted
  • 1/4 tsp (1g) smoked paprika
  • Fresh cracked black pepper to taste

Instructions:

  1. Fill a large stockpot with 8 cups (1.9L) of water, add sea salt and lemon juice, and bring to a rolling boil over high heat.
  2. Carefully lower the frozen corn into the boiling water using tongs, cover with a lid, and bring the water back to a simmer.
  3. Set a timer and simmer for 5 to 7 minutes, checking a kernel at the 5-minute mark to ensure it is vibrant yellow and tender with a distinct snap.
  4. Remove cobs immediately with tongs and place in a colander to steam-dry for 60 seconds.
  5. While still steaming, lightly brush each cob with melted butter and sprinkle with smoked paprika and black pepper.