Corn On The Cob Recipe

Time25m

Serves4

Make Corn On The Cob Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare corn
Husk the corn by pulling back and removing the outer green husks and silk. Rinse each ear under cold running water to remove remaining silk. Trim excess stalk so ears are even length.

2
Bring water to a boil
Place a large pot (large enough to hold 4 ears flat) on the stove. Add 8 cups water and 1 tablespoon salt. Cover and bring to a rolling boil over high heat.
3
Cook corn
When water is boiling, carefully lower the prepared ears into the pot using tongs. Cover, return to a gentle boil, and cook for 4–6 minutes for tender-crisp corn or 8 minutes for softer kernels. Start timing once the water returns to a steady boil after adding the corn.
4
Drain
Using tongs, remove the ears and place them in a colander to drain for 30 seconds to 1 minute. Alternatively, rest them on a baking sheet lined with paper towels.

5
Butter and season
While the corn is still hot, spread 1 tablespoon unsalted butter evenly over each ear so it melts into the kernels. Sprinkle approximately 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on each ear (adjust to taste). If using, sprinkle 1/2 tablespoon chopped parsley on each ear and serve with a lime wedge alongside.
6
Alternative serving ideas
For variation: brush with melted garlic butter (add 1 minced garlic clove to butter and warm briefly), or sprinkle cotija cheese and chili powder for Mexican-style 'elote'. Serve immediately while hot.