Ingredients:

  • 4 medium ears of sweet corn, husked (approx. 1 lb / 450g)
  • 8 cups filtered water
  • 1 tbsp sea salt
  • 1 tbsp butter or extra-virgin olive oil, melted
  • 1/4 tsp cracked black pepper
  • Fresh parsley or chives for garnish

Instructions:

  1. Trim the stem end of each ear of corn to create a flat base. Remove all husks and pull away the silk threads using a damp paper towel.
  2. Fill a large stockpot with 8 cups (1.9L) of water and add the sea salt. Bring the water to a rolling boil over high heat.
  3. Carefully lower the corn into the boiling water using tongs. Boil small-to-medium ears for 3 minutes and larger ears for 5 minutes.
  4. Remove the corn immediately with tongs. Pat the ears lightly with a clean cloth to remove excess water.
  5. Immediately brush the steaming corn with melted butter or olive oil and season with cracked black pepper. Garnish with fresh parsley or chives.