Course: <= 30 Min to Table, Gluten Free, Side Dishes - Vegetables, Vegetarian
Author: Catherine Christiano
Ingredients
fresh ears of corn
Garnishes
butter
salt and pepper
Instructions
Depending on quantity of corn, use a 6-quart or 8-quart stock pot. Fill with water and bring to a boil.
Shuck corn, remove silk, and break off remaining stalk. Place in boiling water, cook partially covered for 7 minutes. Use tongs to remove to serving platter. Serve immediately.
Notes
Farm fresh corn is the best option, preferably picked the same day.