Sweet Juicy Corn Cob (Printable Version)

Tender sweet corn on the cob served warm with butter and a sprinkle of salt for classic flavor.

# 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

# Step-by-Step Guide:

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 kernels are tender and bright yellow. Alternatively, preheat a grill to medium-high heat, brush corn lightly with oil, and grill for 10 to 12 minutes, turning occasionally until slightly charred and cooked through.
03 - Remove corn from pot or grill and pat dry if necessary.
04 - Immediately spread softened butter evenly over each ear while hot, then sprinkle with sea salt to taste.
05 - Serve the corn on the cob while warm for best flavor.

# Expert Advice:

01 -
  • Fresh corn tastes like summer itself, sweet and clean without any fuss.
  • It cooks faster than rice and pairs with nearly everything on your table.
  • Kids and adults both reach for seconds without being asked.
02 -
  • Overcooking turns the kernels starchy and dull, so pull them out as soon as they brighten and soften.
  • Salting the boiling water does nothing for the corn itself—save the salt for the buttered ears at the end.
  • If grilling, resist the urge to keep turning—let each side char before moving it.
03 -
  • Use a clean kitchen towel to rub off any stubborn silk after husking—it's faster than picking it off by hand.
  • For dairy-free corn, swap in plant-based butter or brush with olive oil and a pinch of garlic powder.
  • Leftover kernels cut from the cob are perfect tossed into salads, salsas, or scrambled eggs the next morning.
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