Parsleyed Corn-on-the-CobIngredients
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
Preparation
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.
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