Sweet Juicy Corn Cob (Print Version)

Tender corn on the cob, simply cooked and topped with butter and salt for a classic summer side.

# Ingredient List:

→ 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:

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

# Expert Advice:

01 -
  • It takes less time than deciding what to watch on TV, and the payoff is immediate and satisfying.
  • Corn this fresh needs almost nothing, which means you get to taste summer exactly as it is.
  • You can boil it or grill it depending on your mood, and both ways feel like a small celebration.
02 -
  • Don't overcook the corn or the kernels get starchy and lose that snappy sweetness.
  • Butter the corn the second it comes out of the water, the heat is what makes it melt and soak in.
  • If you're grilling, don't walk away, the sugars in the corn can burn fast and turn bitter.
03 -
  • If the corn is really fresh, you can eat it raw, but a quick boil brings out the sweetness without losing the crunch.
  • For deeper flavor, try grilling the corn in the husk after soaking it in water for 10 minutes, it steams inside and gets a light smoky taste.
  • Don't throw out the cobs, you can simmer them in water to make a sweet corn stock for soups or risotto.
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