Sweet Juicy Corn on Cob (Printable version)

Tender sweet corn on the cob, boiled or grilled, served warm with butter and a pinch of 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

# Directions:

01 - Fill a large pot with water and bring it to a boil.
02 - Add the husked corn ears to the boiling water and cook for 5 to 7 minutes until kernels are tender and bright yellow.
03 - Alternatively, preheat a grill to medium-high heat. Lightly brush the corn with oil and grill, turning occasionally, for 10 to 12 minutes until slightly charred and cooked through.
04 - Remove the corn from the pot or grill and pat dry if necessary.
05 - While the corn is hot, spread softened butter over each ear and sprinkle with sea salt to taste.
06 - Serve the corn warm.

# Expert Tips:

01 -
  • It takes less time than deciding what to make for dinner.
  • You can taste the difference between good corn and great corn in the first bite.
  • Butter melts into every crevice without you doing anything but holding it.
  • It works as a side dish or the whole meal if you're honest about summer eating.
02 -
  • Don't overcook the corn or the kernels turn starchy and lose their snap.
  • If your corn isn't super fresh, add a pinch of sugar to the boiling water to help bring back some sweetness.
  • Butter spreads easier if you leave it out for 20 minutes before serving, or microwave it for 5 seconds.
03 -
  • If you're cooking for a crowd, keep a pot of water simmering and add corn in batches so every ear comes out hot.
  • For deeper flavor, throw a halved onion and a few peppercorns into the boiling water before adding the corn.
  • Grill marks aren't just for looks, they add a layer of caramelized sweetness that boiled corn doesn't have.
Go Back