Sweet Corn on the Cob (Printable)

Sweet, tender corn served with creamy butter and sea salt for a perfect 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. Add the husked corn ears to the boiling water. Cook for 5-7 minutes, until the kernels are tender and bright yellow.
02 - 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. Serve warm.

# Expert Advice:

01 -
  • The natural sweetness of fresh corn needs nothing but a little heat to become extraordinary
  • Both methods give you perfectly tender corn in under fifteen minutes
  • This recipe celebrates summer's purest flavors without hiding behind complicated ingredients
02 -
  • Fresh corn is incredibly time sensitive and loses up to half its sweetness within twenty-four hours of being picked
  • Dont salt the cooking water, which can toughen the kernels
  • The corn is done when it's tender enough to bite easily but still has a slight crunch
03 -
  • Buy corn from a local farm stand if possible, where you can ask when it was harvested
  • Keep the husks on until you're ready to cook, which helps maintain moisture and sweetness
  • Use a pastry brush to get butter into all those little crevices between rows of kernels
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