Sweet Juicy Corn on Cob (Printable)

Tender, sweet corn on the cob, boiled or grilled, topped with creamy butter and a pinch of salt.

# 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 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, turning occasionally, for 10 to 12 minutes until slightly charred and cooked through.
03 - Remove corn from pot or grill and pat dry if necessary.
04 - While hot, spread softened butter evenly over each ear of corn and sprinkle with sea salt to taste.
05 - Plate the corn and serve warm.

# Expert Advice:

01 -
  • It takes barely longer than boiling water, yet tastes like summer on a plate.
  • Fresh corn needs almost nothing—just butter and salt unlock its natural sweetness without any fussy techniques.
  • You can have dinner ready while your kitchen is still cool, which matters on hot days.
02 -
  • Overcooking is the quickest way to turn tender corn starchy and mealy; pull it at 7 minutes maximum and taste a kernel to decide if you need more time.
  • Cold corn absorbs butter like paper while warm corn lets it melt in; timing the butter matters as much as timing the cook.
  • If you're cooking ahead, rewarm corn gently in warm water for a few minutes rather than blasting it under heat, which dries it out.
03 -
  • Cut a thin slice off the bottom of each ear before cooking so it stands upright on the serving platter and looks intentional rather than accidental.
  • For a crowd, cook corn in batches if your pot is small; crowded corn steams instead of boils and turns out mushy.
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