Sweet Juicy Corn Cob (Printable)

Tender corn ears cooked to perfection, served warm with butter and a sprinkle 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:

01 - Fill a large pot with water and bring it to a rolling boil.
02 - Add husked corn ears to the 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 for 10 to 12 minutes turning occasionally until slightly charred and cooked through.
03 - Remove corn from pot or grill and pat dry if necessary.
04 - Spread softened butter over each hot ear and sprinkle with sea salt to taste.
05 - Present corn warm on a serving platter.

# Expert Tips:

01 -
  • It's ready in 15 minutes, which means you can pull together a feast even on nights when you haven't planned ahead.
  • The kernels stay juicy and sweet because you're not drowning them in complicated sauces—just butter and salt, which somehow tastes better than anything else.
  • Grilling or boiling both work beautifully, so you adapt to whatever cooking method you have on hand.
02 -
  • Fresh corn is everything—if it's been sitting in your fridge for more than a day or two, the sugars start turning to starch and you lose that bright, juicy sweetness that makes this dish worth making.
  • Don't skip patting the corn dry after cooking if you boiled it; that moisture can dilute the butter and salt and make it feel soggy instead of silky.
  • Oversalting is harder to fix than undersalting, so go easy at first and taste as you go—your guests can always add more at the table.
03 -
  • The fresher your corn, the less cooking time it needs—I've had perfect ears in just 4 minutes when I picked them an hour before boiling.
  • Bring the water back to a full rolling boil before adding the corn, because that sudden heat burst locks in the sweetness and stops it from getting mealy.
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