Corn Recipe

Prepare corn

Husk each ear of corn and remove all silk. Trim excess stalk ends so the ears are even length so they sit well in a pot. Rinse each ear under cold water and pat dry.

Bring water to a boil

Place a large stockpot (big enough to hold 6 ears) on high heat and add 4 liters of water and 1 tablespoon kosher salt. Cover and bring the water to a rolling boil.

Cook corn

Gently lower the ears into the boiling water using tongs. Return to a gentle boil and cook uncovered for 4–6 minutes for very fresh sweet corn (6–8 minutes if slightly older). The kernels should be bright and tender-crisp.

Drain and rest

Using tongs, transfer ears to a tray or large bowl to drain. Let rest 1–2 minutes so they are cool enough to handle but still hot for butter application.

Melt butter

In a small saucepan or microwave-safe bowl, melt 4 tablespoons unsalted butter over low heat or in 20–30 second microwave bursts until fully melted. Stir in 1 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika until combined.

Brush corn

Using a pastry brush or spoon, evenly brush the warm butter mixture over each ear of hot corn so it soaks into the kernels. Sprinkle chopped fresh parsley over the top for color and freshness.

Serve with lime

Serve the corn immediately with lime wedges on the side for guests to squeeze to taste.

Cheesy (Parmesan or Cotija)

After brushing corn with butter, sprinkle about 2–3 tablespoons of grated Parmesan or Cotija cheese over each ear and press gently so cheese adheres. Serve immediately.

Chili-lime

Brush corn with butter, then sprinkle 1/4 to 1/2 teaspoon chili-lime seasoning or Tajín per ear, turning to coat evenly. Serve with lime wedges.

Elote-style (Mexican street corn)

Brush corn with mayonnaise (about 1 tablespoon per ear), then sprinkle with 1–2 tablespoons grated Cotija, a pinch of chili powder, and chopped cilantro. Serve with lime wedges.