If you want to cook a few ears of corn quickly, boiling corn on the cob is the most tried-and-true method. Take your corn prep one step further with this recipe that shows you how to boil corn on the cob with husk. You’ll love how the inner husks beautifully wrap around the rows of corn kernels and maintain the corn’s sweet flavor. Top it all off with our Flavored Butter recipe.
How to Boil Corn with Husk
All it takes is removing each ear of corn’s outer husks and silks. You’ll need to rewrap the inner husks around the cobs once the silks are removed. Then tie the husk ends with strips of husks or kitchen string. You’ll cook the corn for 10 minutes in a large kettle of boiling water. Finally, you’ll remove the corn from the water and drain it. And voilà, you’re ready to slather the cooked ears of corn with your favorite homemade butter.
Ingredients
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1 recipe Flavored Butter
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6 ears fresh corn in the husk
Directions
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Prepare Flavored Butter; set aside. Leaving husks intact, peel from tip of cob to base. Remove and discard any damaged or discolored outer husks. Thoroughly remove all silks from each ear of corn Rewrap husks around cobs, then tie ends with strips of husks or 100-percent-cotton kitchen string.
Test Kitchen Tip: Briskly rubbing a terry cloth kitchen towel between rows of kernels makes easy work of removing silks from ears of corn.
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In large kettle, bring 6 quarts water to boiling and add 3 tablespoons kosher salt. Add corn. Cook corn 10 minutes. Using tongs, remove corn from water; drain briefly. Serve corn with Flavored Butter. Makes 6 servings.
Flavored Butter
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In small bowl stir together 6 tablespoons softened butter, 1/2 teaspoon salt, 2 teaspoons crushed Aleppo pepper, and 1/8 teaspoon cayenne pepper. Cover and let stand at room temperature 3 hours for flavors to meld; or refrigerate up to 24 hours, then bring to room temperature before serving.
Test Kitchen Tip: Maldon sea salt, which is available at specialty food and grocery stores, or online at kingarthurflour.com can be substituted for plain salt. A ½ teaspoon of cayenne pepper can be substituted for Aleppo pepper.
Nutrition Facts (per serving)
| 182 | Calories |
| 13g | Fat |
| 17g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 182 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 8g | 40% |
| Cholesterol 31mg | 10% |
| Sodium 298mg | 13% |
| Total Carbohydrate 17g | 6% |
| Total Sugars 6g | |
| Protein 3g | 6% |
| Vitamin C 6.1mg | 7% |
| Calcium 5mg | 0% |
| Potassium 247mg | 5% |
| Folate, total 38.3mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
