Parsleyed Corn on the Cob |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
6 ears sweet corn, shucked |
4 tablespoons unsalted butter, melted |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup fresh parsley leaves, roughly chopped |
Directions:
1. Bring a large pot of water, 3/4 full, to a boil. Break the ears into halves or thirds and simmer just until tender, no more than 5 minutes. Drain and transfer to a serving dish. Pour the butter over the corn and sprinkle with the salt, pepper, and parsley, turning to coat. Serve steaming hot.Tip: For the sweetest corn, cook it as soon as possible after buying it. The sugar in corn begins to turn to starch the moment the ears are picked; cool temperatures slow this process.
|
|