Corn on the Cob

Name: Corn on the Cob
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Ingredients: 4 cobs (600g) Corn; 3 tbsp (40g) Butter; 3/4 tsp (3g) Smoked Paprika; 1, in wedges (25g) Lime; a pinch (3g) Sea Salt

Recipes · Snack · Recipe, Typed Supps

Boil it for four minutes, not fifteen. Overcooked corn is the reason people think they dislike it.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

4 cobs (600g) Corn — Contains lutein and zeaxanthin, the two carotenoids that concentrate in the retina. The fresher the cob, the sweeter — the sugars start converting to starch within hours of picking.
3 tbsp (40g) Butter — On while the cobs are hot enough to melt it immediately.
3/4 tsp (3g) Smoked Paprika — Over the butter, which carries it.
1, in wedges (25g) Lime — Squeezed over. Butter and salt alone is fine; butter, salt and lime is better.
a pinch (3g) Sea Salt — At the end, not in the cooking water — salted water toughens the kernels.

Nutrition per serving

Calories: 217.8 kcal
Protein: 4.6g
Carbohydrate: 25.5g
of which sugars: 5.5g
Fat: 9.8g
of which saturated: 6.1g
Fibre: 4.5g
Sodium: 619.5mg

Method

Bring an unsalted pot of water to a rolling boil.
Drop the shucked cobs in and cook four minutes only.
Lift out, butter immediately, then add salt, paprika and lime.