Corn On The Cob Recipe

Husk and Trim

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

If you prefer smaller pieces, cut each ear in half crosswise. Otherwise leave whole.

Bring Liquid to a Boil

In a large pot, add 4 cups water, 1 tablespoon kosher salt, and 1 teaspoon sugar (if using). Bring to a rolling boil over high heat.

Cook the Corn

Carefully add the ears of corn to the boiling water. Cover the pot, return to a gentle boil, then reduce heat so water maintains a gentle boil. Cook for 4–6 minutes for fresh corn (6–8 minutes for older corn). Timer starts when water returns to a boil after adding corn.

Avoid overcooking: the kernels should be tender-crisp and bright yellow. If cooking cut ears, reduce cook time by about 1–2 minutes.

Remove and Drain

Using tongs, transfer the cooked corn to a plate or tray to drain briefly for 1–2 minutes so excess water runs off.

Season with Butter and Salt

Divide 1 tablespoon unsalted butter among the 4 ears (about 1 tablespoon per ear listed; if you prefer more, increase as desired). Spread butter evenly over each ear. Sprinkle each with a pinch of the 1 teaspoon salt and a little freshly ground black pepper to taste.

If using, sprinkle chopped fresh parsley or cilantro on top and serve with lime wedges on the side for squeezing over the corn.

Serve immediately while hot.