Friday, July 13, 2012

Boiled-in-the-Husk Corn on the Cob

"Straight from the garden, corn is so close to perfection that I don’t do much more than just buff up what’s already there,” Scott Peacock says. One simple way to “buff up” fresh corn, is including boiling it in the husks, a technique that protects the just-picked flavor. Boiling in the husks keeps the flavor in the kernels and protects the corn from overcooking. Serving the ears still in the husks adds a little bit of drama to the meal, too.

30 min Prep, 10 min Cook

1. Prepare Flavored Butter. Peel husks from tip of each cob to base, but do not detach from the cob. Remove and discard any damaged or discolored outer husks. Thoroughly remove all silks from each ear of corn (a nubby kitchen towel rubbed briskly between rows of kernels makes easy work of this). Pull husks back up over the corn and tie ends with strips of husks or 100% kitchen string.

2. In large kettle, bring 6 quarts water to boiling and add 3 Tbsp. kosher salt. Add corn. Cook 10 minutes. Using tongs, remove corn and let drain briefly. Serve with Flavored Butter.

Flavored Butter – In small bowl stir together 6 Tbsp. unsalted butter, softened, ½ tsp. sea salt or kosher salt, 2 tsp. crushed Aleppo pepper, and 1/8 tsp. cayenne pepper. Cover and allow to stand at room temperature 3 hours to allow flavors to meld or refrigerate up to 24 hours. Bring to room temperature before serving. Scott prefers Maldon sea salt, which is available at specialty food and grocery stores, or online at

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