Buttered sweetcorn

Buttered sweetcorn

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
10 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 sweetcorn cobs, outer husks and fibres removed
60g butter
salt
pepper

Method

  1. Bring a large saucepan of salted water to the boil. Use a sharp knife to cut the corn kernels away from the cob. Blanch for 2 minutes then tip into a colander to drain.
  2. Tip the corn into a medium-sized saucepan, add the butter and season to taste. Heat gently for 2 minutes until the butter has melted and the corn is tender.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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