Corn | Hard Recipe

Prepare ears

Husk the corn by pulling back the husks and removing all silk threads. Trim excess stem if needed. Rinse each ear under cold water to remove remaining silk and debris.

Boil water

In a large pot that will hold all ears comfortably, add 4 cups (about 1 liter) of water and bring to a rolling boil over high heat. The water depth should cover at least half to three-quarters of the ears; you can add more water if needed to cover them fully.

Cook corn

Carefully lower the ears into the boiling water. Return to a steady boil, reduce heat slightly so it stays at a gentle boil, and cook the corn for 6–8 minutes for tender but slightly firm kernels ("hard" texture relative to very soft corn). For a firmer 'crisper' bite, cook 5–6 minutes; for slightly softer but still substantial kernels, cook 7–8 minutes.

Drain

Using tongs, remove the ears from the water and place them on a tray or plate to drain for 1 minute. Allow to cool enough to handle but still very warm for buttering.

While the ears are still hot, spread 1 tablespoon of unsalted butter evenly over each ear so it melts into the kernels.

Season each ear with about 1/4 teaspoon coarse salt and a pinch of freshly ground black pepper. Adjust salt to taste. If using, sprinkle 1/2 tablespoon chopped parsley over each ear and serve with a lime wedge to squeeze over just before eating.

Serve immediately while warm. Leftover corn can be cut off the cob and stored in an airtight container in the refrigerator for up to 3 days.