Blanched Corn On The Cob

Blanched Corn On The Cob

Quick-boiled corn with a crisp-tender bite, ready for butter in minutes.

Total 12 min Makes 4 servings Calories 123/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

Fresh ears are dropped into rapidly boiling water just long enough to set the sugars and soften the kernels without turning them mushy. A brief ice-water dip locks in bright color and snap, making this a reliable method for summer cookouts or weeknight dinners. Finish with butter, salt, or any favorite seasoning.

Ingredients

  • 4 ears corn, husked and cleaned
  • 2 tablespoons kosher salt, for the boiling water
  • 4 cups ice
  • 2 tablespoons unsalted butter, for serving
  • salt and pepper, to taste

Method

  1. Husk the corn and remove all silk, then rinse ears under cold water.

  2. Fill a 6-quart saucepan about two-thirds full with water, add the kosher salt, and bring to a rolling boil over high heat.

  3. While the water heats, fill a large bowl with cold water and the ice to make an ice bath.

  4. Add the corn to the boiling water and blanch until bright yellow and crisp-tender, 3 minutes.

  5. Using tongs, transfer the corn immediately to the ice bath and let sit until fully chilled, about 2 minutes.

  6. Remove corn from the ice bath and pat dry with a clean towel.

  7. Serve warm or at room temperature with butter, salt, and pepper, or reheat briefly before serving.

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    Blanched Corn On The Cob

    Fresh ears are dropped into rapidly boiling water just long enough to set the sugars and soften the kernels without turning them mushy. A brief ice-water dip locks in bright color and snap, making this a reliable method for summer cookouts or weeknight dinners. Finish with butter, salt, or any favorite seasoning.

    12 min 4 servings 123 cal

    Ingredients

    • 4 ears corn, husked and cleaned
    • 2 tablespoons kosher salt, for the boiling water
    • 4 cups ice
    • 2 tablespoons unsalted butter, for serving
    • salt and pepper, to taste

    Method

    1. 1

      Husk the corn and remove all silk, then rinse ears under cold water.

    2. 2

      Fill a 6-quart saucepan about two-thirds full with water, add the kosher salt, and bring to a rolling boil over high heat.

    3. 3

      While the water heats, fill a large bowl with cold water and the ice to make an ice bath.

    4. 4

      Add the corn to the boiling water and blanch until bright yellow and crisp-tender, 3 minutes.

    5. 5

      Using tongs, transfer the corn immediately to the ice bath and let sit until fully chilled, about 2 minutes.

    6. 6

      Remove corn from the ice bath and pat dry with a clean towel.

    7. 7

      Serve warm or at room temperature with butter, salt, and pepper, or reheat briefly before serving.