Corn Recipe

Husk and Clean

Remove the husks and silks from each ear of corn. Rinse the ears under cold running water to remove remaining silk strands. Pat dry with a clean towel.

Preheat

If grilling, preheat grill to medium-high (about 400°F / 200°C). If boiling, bring a large pot of salted water to a rolling boil. If roasting, preheat oven to 425°F (220°C).

Grilled Corn

Place cleaned ears directly on the preheated grill. Cook, turning every 2–3 minutes, until kernels are charred in spots and tender, about 10–12 minutes total. Remove from grill and let rest 2 minutes.

Boiled Corn

Carefully lower ears into the boiling salted water. Cover and cook 4–6 minutes once water returns to a simmer for crisp-tender corn, or 7–9 minutes for more tender kernels. Remove with tongs and drain.

Oven-Roasted Corn

Place ears on a baking sheet. Roast in the preheated oven for 20–25 minutes, turning once halfway, until kernels are tender and slightly browned. For extra char, broil 1–2 minutes at the end, watching closely.

While corn is hot, spread 1 tablespoon of butter over each ear so it melts into the kernels. Sprinkle salt and pepper evenly over the four ears (about 1 tsp salt and 1 tsp pepper total).

If using variations: sprinkle paprika or chili powder for heat, or grated Parmesan or cotija for a salty finish. Squeeze lime over each ear and scatter chopped cilantro or parsley as desired.

Serve immediately while hot. Leftover cooked corn can be cut from the cob and chilled for salads or reheated gently.