Corn on the cob with lemon butter

Ingredients

• 1 untreated lemon
• 1/2 bunch of parsley or frozen parsley
• 4 tbsp soft butter
• Salt
• Pepper
• 1 tsp sugar
• 4 corn on the cob
• 8 toothpicks

Preparation

1. Remove the outer leaves and silk from the corn on the cob, leave the tender leaves on. Bring the water with 1 tsp of sugar to a boil in a large pot. Very important here: do not cook with salt, as this makes the kernels hard. When the water is boiling, cook the corn on the cob for about 10 to 20 minutes, depending on the size of the cobs.

2. In the meantime, mix the lemon butter. Rinse the lemon with hot water, grate the zest and squeeze the juice of 1/2 a lemon. Wash the parsley, shake it dry and chop it finely. I always put the butter in the microwave for a few seconds so it gets nice and soft. Now mix the butter with the parsley, 1 tbsp of lemon juice and zest, salt and pepper.

3. When the corn cobs are nice and dark yellow and soft, take them out, remove the remaining threads and leaves, and it is best to halve or third them with a sharp knife. Insert a toothpick into the side of each and spread the lemon butter on the corn.