Corn On The Cob Recipe
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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Main
Optional finishes
Method
Prep & boil
- 1
Husk and trim
Remove the husks and silks from each ear of corn. Trim the stem ends if necessary so the ears sit flat. Rinse under cold water and set aside.
- 2
Bring water to a boil
Fill a large pot with enough water to cover the ears (about 6–8 cups for 4 ears). Add 1/2 teaspoon of the salt to the water. Bring the water to a rolling boil over high heat.
- 3
Cook the corn
Carefully add the ears of corn to the boiling water. Cover the pot and return to a gentle boil. Once boiling again, cook for 4–6 minutes for crisp-tender corn or 7–9 minutes for softer kernels. Do not overcook; fresh corn cooks quickly.
- 4
Drain
Using tongs, transfer the cooked corn to a colander and drain well. Let sit 1 minute to cool slightly so you can handle them safely.
Finish & serve
- 5
Butter and season
While the corn is still hot, spread 1 tablespoon of butter evenly over each ear. Sprinkle the remaining 1/2 teaspoon salt and the black pepper evenly across the 4 ears, adjusting to taste.
- 6
Optional toppings
If using, sprinkle chopped parsley or cilantro and grated Parmesan over the buttered corn. For a smoky or spicy note, dust with smoked paprika or chili powder. Serve with lime wedges for squeezing over the corn if desired.
- 7
Serve
Place corn on a platter and serve immediately while hot. Provide extra butter, salt, pepper and lime wedges at the table.