Corn on the Cob

Standing at my farmers market stall last August, a customer handed me an ear of corn still warm from the morning sun. Take it home and eat it raw, she insisted, just like we did growing up in Iowa. That first bite changed everything I thought I knew about this vegetable, though I still love it simply cooked with good butter and salt.

My dad used to grill corn until the kernels turned practically black, insisting that was how his grandmother made it on their farm. I thought he was just being careless until I tried charred corn at a street fair in Mexico City and understood exactly what he meant about smoke bringing out the sugars.

Ingredients

• 4 ears fresh corn on the cob: Look for tight green husks and silk that feels slightly sticky, which means it was picked recently
• 2 tablespoons unsalted butter: Let it soften at room temperature for easy spreading
• 1 teaspoon sea salt: Flaky salt adds crunch but any salt works

Instructions

Bring water to a rolling boil:

The pot should be large enough that the corn can lie flat without too much crowding

Cook the corn:

Drop in the ears and cook for 5 to 7 minutes until the kernels are tender and bright yellow

Grill option:

Brush ears lightly with oil and grill for 10 to 12 minutes, turning until you see some char marks

Finish and serve:

Pat the corn dry if needed and butter immediately while hot so it melts into every kernel

Save

Last summer my neighbor brought over a dozen ears from her garden and we sat on my back porch eating corn with our hands, butter running down our wrists, while her kids ran through the sprinkler. That is exactly what summer should taste like.

Choosing the Best Corn

Peel back the husk slightly at the store to check the kernels. They should be plump and tightly packed in rows, with small punctures where you can press to see if milky liquid comes out, which is a sign of freshness and sweetness.

Flavor Variations

Once you have the basic technique down, try sprinkling smoked paprika and grated Parmesan while the corn is still hot, or squeeze fresh lime juice over chili powder for that Mexican street corn style everyone loves at summer fairs.

Serving Suggestions

Corn pairs perfectly with grilled burgers, barbecue ribs, or even as part of a vegetarian taco night. I like to cut the kernels off the cob the next day and add them to salads or breakfast scrambles.

• Set out different seasonings and let guests customize their own ears
• Wrap cooked corn in foil to keep warm if you are cooking in batches
• Use corn holders to protect fingers from hot kernels

Save

However you cook it, sweet corn is one of those simple pleasures that reminds us why we wait all year for summer to arrive.

Recipe Questions & Answers

→ How do I know when corn is done cooking?

Corn is ready when the kernels turn bright yellow and feel tender when pierced with a fork. Boiled corn typically takes 5-7 minutes, while grilled corn needs 10-12 minutes for slight charring.

→ Should I boil or grill corn?

Both methods work beautifully. Boiling produces tender, juicy kernels, while grilling adds a smoky char and enhanced sweetness. Choose based on your preference and available equipment.

→ How do I remove corn silk easily?

After husking, use a damp paper towel or soft vegetable brush to wipe downward along the cob. This catches and removes stubborn silk strands effectively.

→ Can I prepare corn ahead of time?

Cook corn just before serving for best texture. However, you can husk and refrigerate fresh corn up to 24 hours in advance. Keep cooked corn warm wrapped in foil for up to 30 minutes.

→ What toppings work well beyond butter?

Try smoked paprika, grated Parmesan, fresh herbs like cilantro or parsley, lime juice, chili powder, garlic powder, or a drizzle of olive oil for variety.