Sweet Corn Recipe
Make Sweet Corn Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whole ears
Finish / seasoning
Alternative (grilled) option
Method
Prepare corn
Husk and clean
Remove husks and silks from the corn. Rinse each ear under cold running water to remove remaining silk strands. Trim any excess stalk so ears sit evenly.
Optional: soak for grilling
If you plan to grill rather than boil, leave the husks on and soak the ears in cold water for 20–30 minutes to prevent burning. Alternatively, remove husks and proceed with brushing oil before grilling.
Boiled sweet corn (primary method)
Bring a large pot of water (about 2 liters) to a rolling boil. Add 1 tablespoon salt. Carefully add the cleaned ears of corn to the boiling water. Return to a boil, then cover and cook for 4–6 minutes for tender-sweet kernels (4 minutes for very fresh corn, up to 6 for slightly older or larger ears). Do not overcook—kernels should be bright yellow and tender-crisp. Using tongs, remove ears and drain briefly.
Butter and honey finish
While the corn is hot, spread 1 tablespoon unsalted butter over each ear so it melts into the kernels. Drizzle about 1/2 teaspoon honey per ear (optional) and sprinkle a pinch (about 1/4 tsp) of fine sea salt and a grind of black pepper over each. If using, sprinkle 1/2 tablespoon chopped fresh parsley per ear. Serve with lime wedges for squeezing if desired.
Grilled sweet corn (alternative)
Preheat a grill to medium-high (about 400°F / 200°C). If husks were removed, brush each ear lightly with 1/2 tablespoon neutral oil. Place corn on the grill and cook 10–12 minutes, turning every 2–3 minutes until kernels are charred in spots and tender. If husks were left on after soaking, grill 12–15 minutes, turning occasionally.
Finish after grilling
Remove from grill and immediately slather each ear with 1 tablespoon butter and 1/2 teaspoon honey (optional). Season with sea salt, black pepper and chopped parsley as described above. Serve with lime wedges.
Serving and storage
Serve hot. Leftover cooked corn may be stored in an airtight container in the refrigerator for up to 3 days. To reheat, briefly microwave (30–60 seconds) or warm in a skillet with a pat of butter until heated through. Kernels can be cut from the cob and used in salads, soups, or salsas.