Corn on the Cob (Printable Version)

Sweet, tender corn served with butter and salt

# What You'll 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)

# How To Make It:

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

# Expert Advice:

01 -
  • The natural sweetness of fresh corn needs nothing complicated to shine beautifully
  • Both methods are forgiving enough for weeknight dinners but impressive enough for summer barbecues
02 -
  • Corn starts losing sweetness the moment it is picked, so cook it as soon as possible after buying
  • Boiling water should be salted only if you plan to skip salt at the end, but I prefer controlling the final seasoning
03 -
  • Shuck corn right before cooking to prevent the kernels from drying out
  • Grilling adds a smoky depth that boiling cannot replicate, so choose your method based on what flavor profile you want
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