Corn-on-the-cob Recipe

Husk and trim

Remove husks and silks from each ear of corn. Trim any excess stalk so the ear sits flat if desired. Rinse ears under cold water to remove remaining silk strands.

Bring water to a boil

In a large pot (large enough to hold 4 ears), add 8 cups of water and 1 tablespoon kosher salt. Cover and bring to a rolling boil over high heat.

Cook corn

Carefully add the ears of corn to the boiling water. Cover the pot and return to a boil. Once the water returns to a boil, cook the corn for 4 minutes for very tender but slightly crisp kernels, or 6 minutes for softer kernels. Do not overcook — corn cooks quickly.

Drain and rest

Use tongs to transfer the corn to a plate or baking sheet to drain. Let rest 1–2 minutes so steam escapes and the corn is easier to handle.

Soften and mix butter

While the corn cooks, place 4 tablespoons unsalted butter in a small bowl and let soften at room temperature or microwave for 8–10 seconds until spreadable. Add 1 tablespoon finely chopped parsley, 1 teaspoon freshly ground black pepper and 1/2 teaspoon fine sea salt; mash and stir until evenly combined. If using hot sauce, add up to 1 teaspoon now and mix.

Brush or spread butter

Use a pastry brush or butter knife to generously coat each hot ear of corn with the prepared butter, turning to cover all sides. For even coating, hold corn over a plate to catch drips and reapply any butter.

Finish and serve

If using optional ingredients: sprinkle 1/4 cup grated Parmesan and/or 1 teaspoon smoked paprika or chili powder over the buttered corn. Serve immediately with lime wedges on the side for squeezing, and extra salt and pepper to taste.

For grilled flavor without a grill: after boiling and buttering, place ears on a preheated hot skillet or grill pan for 1–2 minutes per side to get light char marks. For Mexican-style elote, spread mayonnaise instead of butter, dust with chili powder and cotija cheese.