Boiled Indian Corn

Ingredients

• 4 young cobs Indian corn (Choose young, tender cobs — young corn is sweeter, cooks faster, and strips more easily from the cob.)
• 2 tablespoons Melted butter (Melt just before tossing so it coats the corn kernels evenly.)
• 1 pinch Pepper (Freshly ground black pepper works well, but any ground pepper may be used.)
• 1 pinch Salt (Add to taste when tossing the corn kernels.)

Instructions

1. 1Select young, tender corn cobs — youth is important as older cobs become tough and starchy. Remove any outer husks and silk strands by pulling them away with your hands. Rinse the cobs briefly under cold running water. Young corn cobs are the key to a good result here, so if you are unsure, look for cobs where the kernels are pale yellow, small, and tightly packed.
2. 2Fill a large pot with enough water to fully submerge the corn cobs. Place the pot on the stove over high heat and bring the water to a rolling boil. Carefully lower the prepared corn cobs into the boiling water using tongs. Boil the corn for approximately 10 to 12 minutes, or until the kernels are tender when pierced with a fork. Young corn will cook quickly, so check from 8 minutes onwards to avoid overcooking.
3. 3Using tongs, carefully lift the boiled corn cobs out of the hot water and place them on a chopping board or a plate. Allow them to cool just enough to handle safely — about 1 to 2 minutes. Hold a cob upright on the chopping board and use a fork to scrape and strip the kernels downward off the cob. Work your way around the cob, stripping all the kernels into a bowl. Repeat with each cob. The fork method gently presses and releases the kernels without mashing them.
4. 4While the stripped corn kernels are still warm in the bowl, drizzle the melted butter over them. Add a pinch of pepper and a pinch of salt. Toss everything together gently using a spoon or fork until all the kernels are evenly coated in the buttery seasoning. Taste and adjust the pepper and salt if needed, then serve immediately while warm.