Sweet Corn on the Cob (Printable Version)

Sweet, tender corn served with creamy 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)

# Steps:

01 - Fill a large pot with water and bring to a boil over high heat.
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 Advice:

01 -
  • The kernels practically burst with sweetness when you bite into them, especially if you get them straight from a farm stand
  • It takes fifteen minutes from start to finish, making it perfect for those hectic weeknight dinners when you want something real on the table
02 -
  • Don't shuck the corn until you're ready to cook, since those husks are nature's packaging keeping everything sweet and fresh
  • Super fresh corn cooks faster than grocery store corn that's been sitting around, so start checking at five minutes
03 -
  • Cook corn the same day you buy it if possible because those natural sugars start converting to starch the moment it's picked
  • If you must buy pre shucked corn, look for kernels that are plump and glossy, never shriveled or indented
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