Corn on the Cob (Print Version)

Sweet, tender corn kernels boiled or grilled to perfection, topped with melted butter and sea salt. A simple summer classic.

# What You'll 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 Make It:

01 - Fill a large pot with water and bring to a rolling boil over high heat.
02 - Add husked corn ears to boiling water. Cook for 5–7 minutes until kernels are tender and bright yellow. Alternatively, preheat grill to medium-high, 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 softened butter over each hot ear. Sprinkle with sea salt to taste.
05 - Transfer to serving platter and serve warm.

# Top Tips:

01 -
  • It captures that elusive perfect summer evening when the air smells like grills and fireflies
  • The method is so forgiving you can barely mess it up even if you are distracted by conversation
02 -
  • Overcooking turns sweet corn into starchy disappointment so pull it the moment kernels feel tender when pierced
  • Butter only sticks properly to hot corn so do not let it cool even a minute before seasoning
03 -
  • Shuck corn in the sink or outside because those silks cling to everything and create eternal cleanup
  • If corn must wait before serving wrap it in foil to keep it steaming hot for guests
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