Corn on Cob Classic Summer

There's something almost ceremonial about summer's arrival that gets marked by the first ears of corn at the farmers market. I picked up four impossibly fresh ones last July, their husks still slightly damp, and decided right then to keep it simple—just butter, salt, and the kind of heat that brings out their natural sweetness. The whole thing took barely fifteen minutes, but tasted like the entire season in one bite.

My neighbor brought over corn one evening when we were grilling burgers, and I realized I'd been overthinking this whole thing. She just dropped them in boiling water, tossed them in melted butter, and everyone went quiet for a moment—that kind of quiet that means the food is actually working. We ended up making it three more times that summer.

Ingredients

• Fresh corn, 4 ears husked: Look for ears that feel heavy and have silk that's slightly sticky; it means they're genuinely ripe and not sitting around waiting to dry out.
• Unsalted butter, 2 tablespoons: You want the corn's flavor front and center, so hold back on the salt in the butter itself and adjust at the end instead.
• Salt, 1 teaspoon or to taste: Finish seasoning after everything's cooked so you can taste as you go.
• Freshly ground black pepper: Optional but worth it if you have a grinder—the bite cuts through the sweetness beautifully.
• Fresh herbs—parsley, chives, or cilantro, chopped: These are a last-minute addition that turns something simple into something people remember.

Instructions

Get the water going:

Fill a large pot most of the way with water and bring it to a rolling boil—this usually takes about five minutes depending on your stove. You want it genuinely boiling before the corn goes in so the kernels cook evenly and quickly.

Cook the corn:

Carefully add the husked ears to the boiling water and cover the pot. Set a timer for five to seven minutes—five if your corn is small or ultra-fresh, closer to seven if the ears are substantial. You're looking for kernels that are tender when you press them but still have a slight bite.

Drain and butter:

Use tongs to lift the corn out—they'll be genuinely hot—and let them sit in a colander for just a moment. While they're still steaming, spread the butter on generously, rotating as you go so every side gets coated.

Season and serve:

Sprinkle with salt and a few grinds of pepper right after the butter goes on, then scatter your herbs if you're using them. Serve immediately while everything's still hot and the butter's still melting.

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There was a particular Fourth of July when I made this for a table of eight people who'd never met before that afternoon. By the time we finished eating, someone was already asking for the recipe written down—not because it was fancy, but because it tasted like what corn is supposed to taste like.

The Grilled Variation

If you're working with a grill instead of a stovetop, you get a different kind of magic. Brush the husked ears with a light coating of oil, set them over medium-high heat, and turn them every couple of minutes until you see real char marks developing—this takes about eight to ten minutes total. The kernels get slightly caramelized at the edges, which adds a complexity that boiling just can't touch.

Butter Variations Worth Trying

Once you've made it plain, you start to see possibilities. Mix softened butter with minced garlic and a pinch of red pepper flakes, or whisk in lime zest and a tiny bit of cayenne, or go savory with fresh cilantro and a touch of chili powder. These aren't improvements on the original—they're just different conversations to have with corn.

What Makes This Actually Work

The secret is using corn that's genuinely fresh and not letting heat work against you. Overcooking happens in seconds, and once it does, you're eating starch instead of sugar. The butter matters too—it's not just a topping, it's how the corn's flavor gets carried to your mouth.

• Always taste the corn before you season so you know how much salt it actually needs.
• If you're cooking for a crowd, boil the corn just before people sit down rather than keeping it warm on the stove.
• Leftover corn is great cold the next day with a little mayo and cotija cheese, if you find yourself with any.

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This is the kind of recipe that gets better with practice not because the technique changes, but because you learn to trust what fresh corn actually wants. Make it as many times as the season allows.

Recipe FAQs

→ How do you cook corn on the cob to keep it tender?

Bring a large pot of water to a boil and cook the husked corn for 5 to 7 minutes until kernels turn bright and tender.

→ Can corn on the cob be grilled instead of boiled?

Yes, brush the cobs with oil and grill over medium-high heat for 8 to 10 minutes, turning occasionally to get a nice char.

→ What seasonings enhance corn on the cob?

Butter, salt, freshly ground black pepper, and chopped fresh herbs like parsley or cilantro bring out rich flavors.

→ Are there flavorful variations for toppings on corn?

Flavored butters such as garlic, lime, or chili can add a tasty twist to traditional butter toppings.

→ What dishes pair well with corn on the cob?

Corn on the cob complements grilled meats, fresh summer salads, and other seasonal sides for balanced meals.