Ingredients:

  • 4 large cobs Fresh Corn on the Cob (White or yellow sweet corn, husks and silks removed)
  • 8 quarts Water (7.5 liters, for boiling)
  • 4 tablespoons Unsalted Butter (softened to room temperature)
  • 1 tablespoon Fresh Chives (finely chopped)
  • 1 teaspoon Fresh Parsley (finely chopped, flat-leaf preferred)
  • Sea Salt Flakes (To taste, for seasoning)
  • Freshly Ground Black Pepper (To taste)

Instructions:

  1. Finely chop the fresh chives and parsley.
  2. In a small mixing bowl, combine the softened butter, chopped chives, and parsley. Stir until evenly mixed. Season lightly with a pinch of sea salt flakes and black pepper.
  3. Transfer the butter mixture onto a small square of parchment paper. Roll it into a log shape (if desired) and place it in the fridge briefly to firm up while the corn cooks.
  4. Peel back the green husks and remove all fine silk strands from the corn cobs.
  5. Fill a large stockpot with water (leaving enough room for the cobs) and bring it to a rolling, vigorous boil over high heat. Do not add salt.
  6. Once the water is boiling fiercely, carefully place the corn cobs into the pot using tongs. The water temperature will drop slightly.
  7. Once the water returns to a gentle simmer, cook the corn for exactly 4 minutes. This is enough time for the starches to convert without toughening the kernels.
  8. Use tongs to lift the cobs out of the water immediately. Shake off excess water and place the cobs directly onto a serving platter.
  9. Immediately slice the chilled herb butter into thick discs (about 1 tablespoon per cob). Place the butter disc directly on top of the steaming hot corn.
  10. Allow the butter to melt fully and coat the kernels. Generously sprinkle each cob with large sea salt flakes and a crack of black pepper. Serve straight away while the corn is still piping hot.