Corn on the Cob (Printable)

Sweet, tender corn served with butter and salt.

# 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)

# How To Make It:

01 - Fill a large pot with water and bring to a 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, turning occasionally, for 10–12 minutes 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 Tips:

01 -
  • Nothing beats the satisfaction of biting into sweet, juicy corn that bursts with summer flavor in every kernel
  • This foolproof method works whether you are cooking for a weeknight dinner or feeding a crowd at a backyard barbecue
02 -
  • Overcooking turns sweet corn starchy and tough, so stay close to the pot and check those kernels after 5 minutes
  • The best sweet corn loses its sweetness quickly after harvest, so try to buy from local farm stands or farmers markets whenever possible
03 -
  • Shuck the corn right before cooking to keep the kernels from drying out and losing their precious sweetness
  • If you need to keep corn warm for a party, wrap the cooked ears in foil and place them in a low oven until ready to serve
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