Corn on the Cob

Last summer my neighbor brought over a paper bag bursting with fresh corn from her fathers farm in Iowa. She told me to cook it that same day or the sweetness would start turning to starch, which I had never really considered before. That evening I quickly boiled a few ears and called my kids to the table, where we sat outside eating corn with butter dripping down our chins, watching fireflies blink in the backyard. Now whenever sweet corn appears at the farmers market, I grab twice as much as I think I need.

My grandfather used to husk corn on his back porch while telling stories about growing up on a farm, teaching me to look for tight green husks and sticky golden silk. He insisted corn tasted best cooked within hours of picking, a fact I now understand completely after that Iowa corn revelation. When I grill corn for summer barbecues, the smell always takes me back to those porch moments, shucking ears into paper bags while the sun went down.

Ingredients

• Fresh corn on the cob: Choose ears with bright green husks and plump kernels that feel firm when pressed through the husk
• Unsalted butter: Softened butter spreads more evenly over hot kernels than cold butter straight from the fridge
• Sea salt: Flake salt adds a pleasant crunch that enhances the natural sweetness

Instructions

Bring water to a rolling boil:

Fill a large pot about three-quarters full and set it over high heat until bubbles break vigorously across the surface

Cook the corn:

Lower the husked ears gently into the boiling water and let them cook for five to seven minutes until the kernels turn bright yellow and feel tender when pierced

Grill alternative:

Brush shucked corn lightly with oil and place on a medium hot grill, turning every few minutes for ten to twelve minutes until charred spots appear

Butter immediately:

Transfer hot corn to a serving platter and spread softened butter while steaming so it melts into every kernel

Season and serve:

Sprinkle sea salt generously over each ear and serve right away while still warm

Save

During our first summer in our new house, I made grilled corn for the neighbors who helped us unpack boxes in the July heat. We all stood around the grill with buttery corn in one hand and cold drinks in the other, talking about everything from local restaurants to which streets had the best trick-or-treating. That simple meal broke the ice better than any housewarming party could have.

Flavor Variations

Once you master the basic butter and salt version, try sprinkling smoked paprika over hot buttered corn for a subtle smoky note that pairs beautifully with grilled meats. Fresh herbs like chopped cilantro or basil add brightness, especially when squeezed with lime juice for a Mexican-inspired street corn style.

Making Ahead

You can husk the corn several hours before cooking and store it wrapped in damp paper towels inside a plastic bag in the refrigerator. For warm corn at a party, cook the ears early and wrap them tightly in foil, which keeps them surprisingly hot for over an hour.

Choosing the Best Ears

Peel back just a tiny corner of the husk to check the kernels, which should appear plump and tightly packed in even rows all the way to the tip. The silk should feel slightly sticky and golden brown, never dry or black.

• Avoid ears with shriveled kernels or brown spots
• Heavier ears usually indicate more fully developed kernels
• Store unhusked corn in the refrigerator until ready to use

Save

There is something wonderfully satisfying about eating corn straight off the cob, feeling the pop of each sweet kernel between your teeth.

Recipe Help & Answers

→ How do I know when corn on the cob is done cooking?

Corn is ready when the kernels are tender and bright yellow. Boiled corn typically takes 5–7 minutes, while grilled corn needs 10–12 minutes until slightly charred and cooked through.

→ Should I boil or grill corn on the cob?

Both methods work beautifully. Boiling gives you tender, sweet kernels, while grilling adds a smoky char and depth of flavor. Choose based on your preference and available equipment.

→ How can I make corn on the cob more flavorful?

Add variety with smoked paprika, grated Parmesan cheese, fresh herbs, lime wedges, or chili powder. These toppings complement the natural sweetness and create unique flavor profiles.

→ Can I prepare corn on the cob ahead of time?

Yes! Cook the corn in advance, then wrap in foil to keep warm. The butter melts best when applied immediately after cooking, but you can reheat gently before serving.

→ What's the best way to choose fresh corn?

Look for bright green husks, silks that are slightly sticky but not dried out, and kernels that feel plump and tightly packed. Avoid corn with dry or brown husks.