Ingredients:

  • 4 ears fresh corn on the cob, husks removed and silks cleaned (approximately 1.1 kg)
  • Water
  • Optional: 4 tablespoons unsalted butter, softened (57g)
  • Optional: Salt to taste
  • Optional: Black pepper to taste
  • Optional: 1-2 tablespoons olive oil (15-30 ml)
  • Optional: Fresh herbs (chives, parsley, or cilantro, finely chopped)

Instructions:

  1. Method 1: Boiling 1. Bring a large pot of water to a rolling boil. 2. Carefully add the corn to the boiling water, ensuring it is fully submerged. 3. Cook for 5-7 minutes, or until the kernels are bright yellow and slightly tender. 4. Remove the corn from the pot using tongs. 5. Serve immediately with butter, salt, and pepper.
  2. Method 2: Grilling 1. Preheat grill to medium heat (about 350°F / 175°C). 2. Brush the corn with olive oil. 3. Place the corn directly on the grill grates. 4. Grill for 15-20 minutes, turning occasionally, until the kernels are slightly charred and tender. 5. Remove from the grill and serve with butter, salt, and pepper.
  3. Method 3: Roasting 1. Preheat oven to 400°F (200°C). 2. Brush the corn with olive oil. 3. Wrap each ear of corn individually in aluminum foil. 4. Place the wrapped corn on a baking sheet. 5. Roast for 25-30 minutes, or until the kernels are tender. 6. Remove from the oven, unwrap, and serve with butter, salt, and pepper.
  4. Method 4: Microwaving 1. Place the corn on a microwave-safe plate. 2. Microwave on high for 3-5 minutes, depending on the microwave's power. 3. Carefully remove from the microwave. 4. Serve with butter, salt, and pepper.