Sweet Corn on the Cob (Printable Version)

Sweet, tender corn boiled or grilled, topped with butter and salt for a perfect summer side.

# 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)

# How-To Steps:

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

# Expert Tips:

01 -
  • It celebrates the natural sweetness of fresh corn without overcomplicating things
  • Takes less than 15 minutes from start to finish, perfect for weeknight dinners
  • Works beautifully alongside almost anything else youre grilling or cooking
02 -
  • Dont salt the cooking water, it can toughen the kernels over time
  • Corn starts losing sweetness the moment its picked, so cook it as soon as possible
  • If corns been sitting in your fridge for days, consider grilling instead for better flavor
03 -
  • Pull back the husks but leave them attached, then use them as handles while eating
  • Insert corn holders after cooking so the heat helps them grip better
  • Run a knife of cold water under hot ears before serving to little hands
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