I’m in the mood for something sweet today.
Luckily, I have an ear of corn.
I pick it up to take a look. The husk is still firm, and the corn silk isn’t too dried out.
This one will do.
Corn is naturally sweet, so you really don’t need to add much.
I like to add a little butter while it’s still hot, after the corn has been cooked.
That way, the butter slowly melts into all the spaces between the kernels.
Just a tiny bit of salt.
Enough to bring out the sweetness.
【Ingredients】
- 1 ear of corn - 10 grams unsalted butter - 1 small pinch of salt
【Instructions】
1. Remove the outer leaves and corn silk from the corn, then rinse it clean. 2. If the corn is long, cut it into two or three pieces. 3. Add plenty of water to a pot, then put in the corn. 4. Bring the water to a boil over medium heat, then continue cooking for about 8 to 10 minutes, until the corn is fully cooked. 5. Remove the corn and drain it. 6. While it’s still hot, place the butter on the surface of the corn and let it melt naturally. 7. Sprinkle on a small pinch of salt, then gently turn the corn so the butter and salt coat it evenly. 8. Eat while hot.
The corn is still hot.
The butter has already melted.
It’s sweet when I bite into it.
Then a hint of salty richness comes through.
One ear is just right.
This is breakfast today.