Sweet Juicy Corn on Cob (Printer-Friendly)

Tender corn on the cob, boiled or grilled, finished with butter and sea salt for a classic summer side.

# What You 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 Steps:

01 - Fill a large pot with water and bring it to a rolling boil.
02 - Add the husked corn ears to the boiling water and cook for 5 to 7 minutes until the kernels are tender and bright yellow.
03 - Preheat a grill to medium-high heat, brush corn lightly with oil, and grill for 10 to 12 minutes, turning occasionally, until slightly charred and cooked through.
04 - Remove the corn from the pot or grill and pat dry if necessary. Immediately spread softened butter over each ear and sprinkle with sea salt to taste.
05 - Serve the corn hot for optimal flavor.

# Helpful Hints:

01 -
  • Ready in 15 minutes from pot to table, no stress required.
  • Tastes like summer even when you're craving something uncomplicated and honest.
02 -
  • Fresh corn matters more than technique—old corn will taste mealy no matter how perfectly you cook it, so taste a kernel before committing to a full pot.
  • Butter applied to hot corn melts evenly and clings to the kernels, while cold butter just sits on top and slides off when you bite into it.
03 -
  • Test corn freshness by pressing a kernel with your fingernail—it should release a milky liquid, not dry out.
  • Keep the corn water salted like the sea so the kernels season from the inside out as they cook.
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