Corn on Cob Classic Summer (Print version)
Juicy sweet corn on the cob, boiled or grilled, enhanced with butter and fresh herbs for a flavorful side.
# Ingredient List:
→ Vegetables
01 - 4 ears fresh corn, husked
→ Seasonings & Toppings
02 - 2 tablespoons unsalted butter
03 - 1 teaspoon salt, or to taste
04 - Freshly ground black pepper, to taste
05 - Fresh herbs (parsley, chives, or cilantro), chopped (optional)
# How To Make It:
01 - Bring a large pot of water to a rolling boil.
02 - Add the husked corn to the boiling water, cover, and cook for 5 to 7 minutes until kernels are tender and bright yellow.
03 - Remove the corn using tongs and drain thoroughly.
04 - While the corn is still hot, spread unsalted butter evenly over each cob. Season with salt, black pepper, and chopped fresh herbs as desired.
05 - Serve the corn immediately while warm.
# Expert Advice:
01 -
- Corn is done in under ten minutes, so you get from idea to table faster than you'd expect.
- Four simple ingredients mean the actual flavor of the corn gets to shine instead of being buried.
- Works just as well boiled on a weeknight as it does grilled for a backyard crowd.
02 -
- Don't skip the tongs—wet corn straight from boiling water will slip right out of your hands and it's genuinely frustrating.
- The window between perfectly tender and slightly mushy is narrow, so set that timer and check at five minutes rather than guessing at seven.
03 -
- Test corn for doneness by piercing a kernel with your fingernail—if the liquid runs clear and sweet instead of milky, it's ready.
- Room-temperature butter spreads more evenly than cold butter straight from the fridge, so pull it out a few minutes early.