Corn on the Cob (Print Version)

Sweet, juicy corn on the cob, simply boiled or grilled and served with creamy butter and a sprinkle of salt—a classic summer favorite.

# What You Need:

→ Corn

01 - 4 ears fresh corn on the cob, husked

→ For Serving

02 - 2 tablespoons unsalted butter, softened
03 - 1 teaspoon sea salt (or to taste)

# Directions:

01 - Fill a large pot with water and bring to a rolling boil.
02 - Add the husked corn ears to the boiling water. Cook for 5–7 minutes, until the kernels are tender and bright yellow. Alternatively, preheat a grill to medium-high heat, brush the corn lightly with oil, and grill for 10–12 minutes, turning occasionally, until slightly charred and cooked through.
03 - Remove the corn from the pot or grill and pat dry if needed.
04 - Immediately spread butter over each ear while hot, and sprinkle with salt to taste. Serve warm.

# Expert Suggestions:

01 -
  • The natural sweetness of fresh corn needs almost nothing to shine, making it the easiest side dish to love
  • Butter melting into warm kernels creates that perfect summer evening feeling everyone craves
02 -
  • Corn starts losing its sweetness the moment it is picked, so try to cook it the same day you buy it
  • Overcooking makes kernels tough and starchy, so set a timer and check for tenderness after 5 minutes
03 -
  • Pull the silk downward rather than upward to remove it more efficiently
  • Use a pastry brush to get melted butter into every row of kernels without making a mess
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