There’s something magical about the sweet aroma of cooked corn wafting from the pot on a summer afternoon. This recipe doesn’t require any special spices, just one secret: it’s cooked with its own leaves, just like moms and grandmas have done for generations.
Preparation time: 15 minutes
Cooking time: 10–20 minutes (depending on the type and tenderness of the corn)
Servings: 10 ears
Ingredients
10 ears of tender, fresh sweet corn (preferably green, with fresh husks)
Water (enough to completely cover the ears)
For serving: Salt (to taste), maybe a little butter for gourmets
Step-by-step preparation
1. Preparing the corn and the leaves
Strip the outer, dirtier leaves from the corn cobs and discard them. However, carefully separate the inner, beautiful, light green, tender leaves and wash them thoroughly – these will give the real soul of the dish! Also pull the corn whiskers (the brown threads) off the ears.
2. Lining the pot
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