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Boiled corn on the cob is Romania's quintessential summer street food, sold by vendors from steaming pots at markets, fairs, and roadside stands throughout the warm months. Romanian field corn varieties tend to be starchier and more deeply flavored than sweet Western hybrid varieties, yielding a satisfying, filling snack when simply boiled in salted water. Eaten from the cob with a generous sprinkle of salt, it is an unpretentious pleasure associated with childhood summers, village fairs, and seaside holidays on the Black Sea coast.
Prep
5 min
Cook
20 min
Total
25 min
Servings
4 srv
Difficulty
Easy
Calories
130 kcal
Per serving
Shuck the corn, removing the husks and all silk strands.
Bring a large pot of salted water to a rolling boil.
Add the corn cobs and cook for 15-20 minutes until the kernels are tender when pierced with a knife. Romanian corn varieties may require slightly longer cooking than sweet corn.
Remove from the water using tongs and serve immediately, sprinkled with salt to taste.
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