Corn Recipe

Shuck and clean

Remove husks and silk from each ear of corn. Rinse the ears under cold running water to remove remaining silk and grit.

Bring water to a boil

In a large pot, add 4 cups of water and 1 tablespoon of salt. Bring to a rolling boil over high heat. The water should be enough to mostly cover the corn; if using a larger pot or more corn, increase water proportionally.

Cook the corn

Gently lower the ears into the boiling water. Cover the pot and return to a boil. Once boiling again, cook for 3–5 minutes for tender-crisp corn or 6–8 minutes for softer kernels. Do not overcook — fresh corn cooks quickly.

Drain and rest

Using tongs, remove the ears and place them on a plate or tray to drain for 1–2 minutes so surface water runs off.

Butter the corn

While the corn is still hot, spread 1 tablespoon of unsalted butter over each ear so it melts into the kernels. If you prefer, melt the butter in a small saucepan or microwave (about 20–30 seconds) to make brushing easier.

Season

Sprinkle each ear with about 1/4 teaspoon of sea salt and an equal pinch of freshly ground black pepper. If using parsley, sprinkle chopped parsley over the buttered corn for freshness.

Optional finishing

For a smoky or spicy twist, lightly dust each ear with smoked paprika or chili powder (about 1/4 teaspoon per ear). For a cheesy finish, grate a small amount of Parmesan or crumble cotija over the corn immediately after buttering so it sticks.

Serve

Serve the ears hot with a lime wedge on the side for squeezing over the corn if desired. Offer extra salt, pepper, and butter at the table.

If you prefer grilled corn: preheat a gas or charcoal grill to medium-high. Brush each ear with a little oil, grill 10–12 minutes turning occasionally until charred in spots, then finish with butter and seasonings as above.

To keep cooked corn warm: wrap in foil after buttering and place in a warm oven (about 200°F / 95°C) for up to 20 minutes.