Ingredients:

  • 4 ears of fresh sweet corn, husked and cleaned (approx. 500g)
  • Water (enough to fill a large pot)
  • 1 tablespoon (15g) of salt (optional, to taste)
  • 2 tablespoons (30g) of unsalted butter (for serving, optional)

Instructions:

  1. Fill a large pot with water and bring to a rolling boil over high heat.
  2. While waiting for the water to boil, husk the corn and remove any silk strands.
  3. Once the water is boiling, add the salt (if using) to enhance the corn's flavor.
  4. Carefully add the corn to the pot, ensuring it’s fully submerged.
  5. Cover the pot with a lid and let it come back to a boil.
  6. Boil the corn for 8-10 minutes, checking for doneness by piercing a kernel with a fork (it should be tender but still have a little crunch).
  7. Use tongs to remove the corn from the pot and place it in a bowl.
  8. Serve hot with butter and seasoning as desired.