Free Corn Recipe
per every 2lbs of crawfish ordered in the same bag
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Ingredients
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Corn
Method
Corn
Prepare corn
If the corn is in husks, remove husks and silk. Rinse each ear under cold water to remove remaining silk. If corn was sold shucked, simply rinse and pat dry.
Boil water
In a large pot big enough to hold all ears in a single layer, add 4 cups water and 1 tablespoon salt. Bring to a rolling boil over high heat.
Cook corn
Carefully add the ears of corn to the boiling water. Cover the pot and allow the water to return to a boil, then reduce heat slightly and simmer uncovered for 4–6 minutes for tender-crisp corn (6–8 minutes if you prefer softer). Do not overcook — fresh corn cooks quickly.
Finish and season
Use tongs to remove the ears from the water and place on a tray. Immediately brush each ear with 1/2 tablespoon unsalted butter. Sprinkle with a little black pepper if desired. Serve hot with lemon wedges on the side for optional squeezing.
Portioning note
This recipe yields 4 ears of corn, intended as the complimentary portion provided per every 2 lbs of crawfish ordered in the same bag.