Corn on the Cob (Printable)

Tender sweet corn cooked simply, served with melted butter and sea salt for a classic summer side dish.

# Components:

→ 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)

# Steps:

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

# Expert Advice:

01 -
  • Ready in under fifteen minutes from start to finish
  • Butter and salt let the natural sweetness shine through
02 -
  • Fresh corn loses its sweetness quickly, so try to cook it the same day you buy it
  • Boiling water should fully cover the ears for even cooking
03 -
  • Plant-based butter works perfectly if you need to avoid dairy
  • Corn holders make eating hot corn much easier for kids
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