Corn On The Cob Recipe

Select 4 ears of fresh corn. Remove outer husks and silk. Rinse each ear under cold running water to remove remaining silk and dirt.

Fill a large pot with approximately 3 liters (about 12 cups) of water so the corn will be fully submerged. Add 1 tablespoon of salt and bring the water to a rolling boil over high heat.

When the water is boiling vigorously, carefully lower the ears of corn into the pot using tongs. Cover the pot with a lid and return to a boil; once it returns to a boil, cook the corn for 4 minutes for very sweet young corn, 6 minutes for typical sweet corn, or up to 8 minutes for large/mature ears. Do not overcook; corn should be tender-crisp.

While corn cooks, prepare a heatproof plate or tray for finished ears and place the butter on it so it can soften slightly.

Once the cooking time is reached, use tongs to remove the ears and let excess water drip back into the pot for a few seconds. Transfer the ears to the prepared plate or a baking sheet lined with paper towels.

If you prefer, plunge the ears into an ice-water bath for 30 seconds to stop cooking and preserve bright color; otherwise allow to rest for 1–2 minutes to cool slightly for handling.

Butter and Season

Spread 1 tablespoon of unsalted butter evenly over one warm ear of corn so it melts into the kernels. Season with a pinch of salt and a crack of black pepper, to taste. Repeat for remaining ears (about 1 tablespoon butter per ear).

Optional Garnishes

If using, sprinkle each buttered ear with a little chopped fresh parsley and serve with a lime wedge alongside for squeezing over the corn for a bright finish.

Serve immediately while hot. Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days; reheat by briefly grilling, microwaving (30–60 seconds), or warming in a skillet with a little butter.