Corn on Cob Classic (Printer-friendly)

Sweet corn on the cob boiled or grilled with butter, salt, and fresh herbs for a tasty side.

# What You Need:

01 - 4 ears of fresh corn, husked

02 - 2 tablespoons unsalted butter

03 - 1 teaspoon salt, or to taste

04 - Freshly ground black pepper, to taste (optional)

05 - Fresh herbs (parsley, chives, or cilantro), chopped (optional)

01 - Bring a large pot of water to a rolling boil.

02 - Add husked corn cobs to boiling water. Cover and cook for 5 to 7 minutes until kernels are tender and bright yellow.

03 - Remove corn cobs using tongs and drain thoroughly.

04 - While still hot, spread unsalted butter evenly over each ear of corn. Season with salt, black pepper, and fresh herbs as desired.

05 - Serve immediately to enjoy the best flavor and texture.

01 -

Ready in 15 minutes total—no stress, just pure golden corn and butter on a warm evening.
Works perfectly boiled or grilled, so you adapt to whatever mood the kitchen is in.
Simple enough that kids can help, yet impressive enough for a side dish that people actually remember.

02 -

Corn that looks beautiful at the market can be starchy inside if it's been sitting for days—ask the produce person when it came in, or look for corn at a farmers market where it was picked that morning.
Adding salt to the water before cooking was something my grandmother insisted on, and it genuinely does make a difference in how the corn tastes and how evenly it cooks.
Never skip the draining step; excess water makes the butter slide off instead of clinging, and that's where half the flavor lives.

03 -

If your butter is cold when you need it, grate it on a box grater or cut it into small pieces—it'll spread faster and more evenly across the hot corn.
Don't peel back the husk until you're ready to cook; it's the corn's natural packaging and keeps it fresher longer.
A small brush or old toothbrush works perfectly for spreading flavored butter into all the crevices without tearing the kernels.