cooks illustrated technique for boiled corn with chili-lime salt

ingredients
all
6 ears corn
husks and silk removed
2 tbsp kosher salt
4 tsp chili powder
3/4 tsp lime zest
grated
unsalted butter
softened
cookware
  • 7-quart dutch oven
When we use organic corn for this recipe, it turns out so delicious that the butter and chili lime salt are completely optional. This technique for cooking corn totally works, and is most delicious when enjoyed immediately after cooking and cooling.
1
Pull the butter out the fridge and allow it to come to room temp while you prepare the corn.
2
In the Dutch oven, bring 4 quarts of water to a boil.
3
Turn off the heat, add the corn and cover. Let stand for at least 10 minutes but for no more than 30 minutes.
4
Meanwhile, combine the salt, chili powder, and lime zest in a small bowl.
5
Transfer corn to a colander to drain and cool, then serve with butter and chili lime salt.
source: September-October 2016 issue of Cook's Illustrated

corn