Corn On The Cob Recipe

Remove husks and silks from each ear of corn. Rinse each ear under cold running water to remove remaining silk strands. Trim the stem ends if needed so the ears sit evenly.

Pat the corn dry with a clean kitchen towel or paper towels.

Bring water to a boil

In a large pot, add 2 liters of water and 1 tablespoon salt. Bring to a rolling boil over high heat.

Cook corn

Carefully add the prepared ears of corn to the boiling water. Return to a boil, then reduce heat slightly to maintain a gentle rolling boil. Cook uncovered for 4–6 minutes for tender-crisp corn. For very tender kernels, cook up to 8 minutes. Do not overcook — corn cooks quickly.

Using tongs, remove the corn from the pot and place on a tray or plate to drain briefly.

While the corn is hot, spread 1 tablespoon unsalted butter over each ear so it melts and coats the kernels. Season with freshly ground black pepper and sprinkle optional flaky sea salt or kosher salt to taste.

If using, sprinkle chopped fresh parsley over the corn for color and a fresh note. Serve immediately.

Leftovers: Cool to room temperature, wrap tightly, and refrigerate up to 3 days. Reheat briefly in microwave or on a hot skillet, adding a little butter to refresh.