Corn on the Cob (Print page)

Sweet tender corn served with butter and salt—ready in just 15 minutes.

# 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)

# Directions:

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 Advice:

01 -
  • It takes barely 15 minutes from start to finish, making it perfect for those weeknight moments when you want something real without the fuss
  • The natural sweetness of fresh corn needs almost nothing to shine, and when you bite into those kernels still warm from the pot, its like tasting summer itself
02 -
  • Overcooking is the enemy of sweet corn. Those kernels turn from tender to mealy so quickly, so set a timer and trust your instincts more than the clock.
  • If you want to try grilling, leave the husks on and soak the corn in cold water for 15 minutes first. The steam inside helps cook the corn while the grill creates those gorgeous charred spots.
03 -
  • If your corn isnt as sweet as you hoped, try adding a tablespoon of sugar to the boiling water. It helps bring out whatever natural sweetness is hiding in those kernels.
  • The best corn season is July and August in most places. Buy it from local farm stands when possible because corn starts losing its sweetness the moment its picked.
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