Sweet Juicy Corn Cob

I grabbed four ears of corn from the farmers market on a whim one Saturday morning, not really planning anything special. By noon the kitchen was humid and the pot was bubbling, and I realized I hadn't made plain boiled corn in years. Sometimes the simplest things disappear from your routine until you remember how good they actually are. That first bite, dripping with butter and still almost too hot to eat, brought back every backyard cookout I'd ever been to.

I once made this for a friend who swore she didn't like corn, and I watched her finish two ears without saying a word. She looked up, surprised at herself, and just shrugged. Sometimes food doesn't need convincing, it just needs to be good and hot and exactly what it's supposed to be. That night we sat on the porch with butter on our fingers and didn't bother with plates.

Ingredients

• 4 ears fresh corn on the cob, husked: Look for ears that feel heavy and have bright green husks if you're buying them still wrapped. The kernels should be plump and release a little milky juice when you press one with your thumbnail.
• 2 tablespoons unsalted butter, softened: Let it sit out while the water boils so it melts instantly when it hits the hot corn. Cold butter just slides off and pools on the plate, which is a tragedy.
• 1 teaspoon sea salt (or to taste): Flaky sea salt sticks better than table salt and gives you little bursts of flavor instead of just making everything taste salty.

Instructions

Boil the water:

Fill a large pot with enough water to cover the corn and bring it to a rolling boil over high heat. Don't bother salting the water, it doesn't make much difference and you'll season it at the end anyway.

Cook the corn:

Drop the husked ears into the boiling water and let them cook for 5 to 7 minutes, until the kernels turn bright yellow and tender. If you're grilling instead, brush the ears lightly with oil and grill over medium-high heat for 10 to 12 minutes, turning every few minutes until you see charred spots.

Drain and dry:

Pull the corn out with tongs and give it a quick shake or pat with a towel if it's dripping. You want the surface just dry enough for the butter to cling.

Butter and season:

While the corn is still steaming hot, spread the softened butter all over each ear using a knife or just your hands. Sprinkle with salt immediately so it sticks to the melted butter.

Serve:

Get it to the table fast while it's still hot. Corn cools down quicker than you'd think.

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One summer I started keeping a jar of smoked paprika next to the salt just for corn, and it became a thing people asked about. It's funny how one small change can make something feel new again. Now I can't eat plain corn without thinking about who might be at the table and what they'd want sprinkled on top.

Flavor Variations

If you want to go the Mexican street corn route, skip the plain butter and try a squeeze of lime, a dusting of chili powder, and a handful of grated cotija or Parmesan. I've also done a version with fresh chopped herbs, garlic butter, and cracked pepper that feels a little fancier without any extra effort. The base is so simple that it holds up to almost anything you throw at it.

Storing and Reheating

Leftover corn is rare in my house, but if you have some, wrap it tightly in foil and keep it in the fridge for up to two days. Reheat it in the oven at 350 degrees for about 10 minutes, or pop it in the microwave wrapped in a damp paper towel for a minute. It won't be quite as good as fresh, but it's still worth eating.

Serving Suggestions

Corn on the cob is one of those sides that works with almost anything, grilled chicken, ribs, burgers, or just a big green salad if you're keeping it light. I've served it at cookouts and weeknight dinners, and it always disappears first.

• Wrap cooked corn in foil to keep it warm if you're serving a crowd.
• Set out extra butter and a few different seasonings so people can customize their own.
• Use corn holders if you have them, they make eating it a lot less messy and way more fun.

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There's nothing fancy about corn on the cob, and that's exactly why it works. It tastes like summer, feels like home, and reminds you that good food doesn't have to be complicated.

Recipe FAQs

→ How long should corn be boiled for tenderness?

Boil fresh corn husked ears for 5 to 7 minutes until kernels are tender and bright yellow.

→ What grilling method enhances corn flavor?

Grill corn brushed lightly with oil over medium-high heat for 10 to 12 minutes, turning occasionally for slight charring and smoky notes.

→ How can I add extra flavor to corn on the cob?

Try sprinkling smoked paprika, grated Parmesan, or fresh herbs after spreading butter for delicious variations.

→ Can I prepare this without dairy butter?

Yes, plant-based butter alternatives work well while keeping the creamy texture and flavor.

→ What tools are needed for cooking and serving corn?

A large pot or grill for cooking, tongs for handling, a knife to spread butter, and a serving platter to present the ears.