Corn On The Cob Recipe

Husk the corn: remove outer husks and silk from each ear. Trim any excess stalk so ears sit flat if desired.

Rinse each ear under cold running water to remove remaining silk and debris. Pat dry with a clean towel.

Boil method

In a large pot, add 12 cups water and 1 tablespoon salt. Bring to a rolling boil over high heat. Add the ears of corn, cover, and return to a boil. Once boiling again, reduce heat to maintain a gentle boil and cook for 4–6 minutes for tender, crisp corn (6–8 minutes for very tender). Do not overcook—corn cooks quickly.

Alternative: Grilled (optional)

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Brush whole husked ears lightly with oil or butter, place directly on the grill grates, and cook 10–12 minutes, turning every 2–3 minutes, until charred in spots and kernels are tender.

Alternative: Microwave (optional)

Wrap each husked ear in a damp paper towel and microwave on high for 2–4 minutes per ear (2 minutes for 1 ear, add 1–1.5 minutes per additional ear when done together). Let rest 1 minute before unwrapping—kernels will be hot.

Remove cooked corn from the pot (or grill/microwave) and place on a tray or plate. Immediately brush each ear with 1 tablespoon butter while hot so it melts and soaks into the kernels.

Season each ear with salt to taste and a grind of black pepper if using. Sprinkle chopped parsley or cilantro for color and a squeeze of lime over each ear if desired.

Serve hot. Leftover corn can be cut from the cob and refrigerated in an airtight container for up to 3 days.