Sweet Juicy Corn Cob (Print View)

Tender corn on the cob brushed with creamy butter and a touch of salt, ideal for summer sides.

# 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 it to a rolling boil.
02 - Add husked corn ears to the boiling water and cook for 5 to 7 minutes, until kernels are tender and bright yellow.
03 - Alternatively, preheat a grill to medium-high heat. Lightly brush corn with oil and grill for 10 to 12 minutes, turning occasionally until slightly charred and cooked through.
04 - Remove corn from pot or grill and pat dry if needed.
05 - While hot, spread softened butter evenly over each ear and sprinkle with sea salt to taste.
06 - Present the corn warm for immediate enjoyment.

# Expert Suggestions:

01 -
  • Ready in 15 minutes flat, which means you can go from craving corn to eating it faster than you'd think.
  • The butter melts into every crevice while the corn is still steaming, and somehow that makes it taste infinitely better than if you waited.
  • It's so simple that even the smallest mistake barely matters—corn is forgiving that way.
02 -
  • Fresh corn makes all the difference—if your corn has been sitting around for more than a day or two, the natural sugars start converting to starch and you'll notice the flavor flattening out.
  • Don't overcook it or the kernels get mushy and lose that perfect pop of sweetness—keep checking after the 5 minute mark so you can pull it at exactly the right moment.
03 -
  • Buy corn from a farmer's market or grocery store the same day you're cooking it—the difference between fresh corn and corn that's been sitting around for days is honestly shocking once you taste it.
  • If you're feeding people who love spice or want something different, set out small bowls of flavored butters or seasonings so everyone can customize their own.
Go Back