Corn on the Cob

Method

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1. Bring a large pan of water to a rolling boil and stir in the sugar. Add no salt.

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2. Lower the cobs in, cover, and return to the boil.

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3. Cook 7 to 8 minutes from the moment it returns to the boil. The kernels should turn a deeper yellow and feel plump.

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4. Lift them out with tongs and drain for a few seconds.

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5. Roll each cob in the softened butter while it is still steaming, so the butter melts into the rows rather than sliding off.

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6. Season with flaky salt, pepper and paprika, and serve with lime if you like.

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Chef’s Tips

• Buy corn in the husk and strip it at home. Once the husk is off, the sugars start converting within hours.
• No salt in the water, and butter and salt only at the end.
• For grilled corn, boil 4 minutes then finish on a hot grill for 6, turning, until charred in patches.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Anything off a barbecue
• Buttermilk ranch dressing
• A cold lager

Storage & Reheating

Best immediately. Cooked kernels cut from the cob keep 3 days refrigerated and are good in salads and chowder.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.