Corn Recipe

Husk and Clean

Remove husks and silk from each ear of corn. Trim any excess stem so the ears sit flat. Rinse each ear under cold water to remove remaining silk threads.

Prepare Butter

Soften the butter at room temperature or microwave briefly (5–8 seconds) until spreadable. If using cilantro/parsley, finely chop and mix into the butter along with a pinch of salt and pepper to make an herbed butter (optional). Zest the lime if using and reserve for finishing.

Fill a large pot with about 4 cups of water per 4 ears (enough to cover ears) and bring to a rolling boil. Optionally add 1 tsp sugar to enhance sweetness.

Carefully add the corn ears to the boiling water. Cover the pot and return to a boil. Once boiling again, cook the corn for 4–6 minutes for tender-crisp kernels, or 7–9 minutes for softer kernels.

Using tongs, remove the corn from the water and drain briefly on a rack or paper towel. While hot, brush each ear with about 1 tablespoon of the butter (or herbed butter). Season evenly with coarse salt and freshly ground black pepper to taste. If using, squeeze lime over the corn and sprinkle with chopped cilantro/parsley and a little lime zest.

Preheat grill to medium-high (about 400°F / 200°C). For a more charred finish you can grill with husks on or husks removed: - Husk removed: brush each ear lightly with melted butter or oil. - With husks on: pull husks back without detaching, remove silk, then fold husks back and soak ears in cold water 10 minutes to avoid burning.

Place the prepared corn directly on the grill. Cook 10–12 minutes, turning every 2–3 minutes for even charring. If husks were used, cook 15–20 minutes, turning occasionally, until kernels are tender.

Remove from grill. If husks remained, pull them back and brush corn with butter. Season with coarse salt, pepper, lime juice, cilantro/parsley and lime zest if desired.

Serve hot. Each ear typically receives about 1 tablespoon butter and a pinch of salt and pepper. Leftover corn can be cut off the cob and refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with a little butter or microwave covered for 30–60 seconds.