Boiled sweetcorn with butter

Boiled sweetcorn with butter

By
From
The Natural Cook
Serves
2–4
Photographer
Laura Edwards

The simplest way to eat sweetcorn.

Ingredients

Quantity Ingredient
2 large sweetcorn cobs
50g butter

Method

  1. Bring a large saucepan of salted water to a rolling boil. Remove the husks and silk from the corn, add to the pan and cover. Boil for 10–12 minutes, then drain and smear with butter.

Variations

  • Chutney: Cut the kernels from 1 quantity boiled sweetcorn, without butter. Finely chop 1 small onion and 1 chilli and put them in a saucepan with 80 g rapadura or raw cane sugar, 1 teaspoon salt, and 100 ml cider vinegar. Bring to the boil, then reduce the heat and simmer for 10 minutes. Mix 1 tablespoon spelt or wholemeal flour with a dash of water to make a paste. Stir the flour paste and sweetcorn into the vinegar mixture and boil for a further five minutes, until thickened. Pour into a sterilised jar and keep in the fridge for two to three weeks. This is particularly nice served with burgers. Makes about one 500 g jar.

    Bean and coriander salad: Cut the kernels from 1 quantity boiled sweetcorn, without butter. Drain and rinse a 400 g can of kidney beans and mix with the kernels. Add three sprigs of coriander, chopped, a dash of extra virgin oil and red wine vinegar and seasoning. Serves 4 as a side salad.

Storage

  • The boiled sweetcorn is best eaten immediately, but can be cut from the cob and reheated in a saucepan with a little butter.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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