Save to your scrapbook
Sweetcorn with Spiced Butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the sweetest flavour, sweetcorn should be cooked soon after purchase. Sugars start turning to starch once cobs are picked.
To boil sweetcorn, cook in a large pan of water for 5-7 minutes, then drain well. Do not add salt to the water because this will toughen the kernels.
Fresh sweetcorn should have plump yellow kernels with no sign of shrivelling.
To strip off the kernels, hold the cob upright on a board and, working downwards and away from you, cut away the kernels using a large sharp knife, turning the cob after each cut.
This recipe was first published in August 2001.