Corn on the Cob
intro
Sweet, juicy in-season summer corn coated in melted salted butter, a timeless crowd-pleasing side ready in 15 minutes for warm-weather gatherings.
Ingredients
Steps
Prep fresh corn
Remove outer green husks and all thin, stringy silk strands from each of the 4 corn ears; trim 1cm from the woody stem end of each cob for easier handling. Rinse cobs under cool running water to remove any remaining silk debris. Complete this step while waiting for water to boil to save total time.
Boil salted water
Pour 4 liters of cold water into a large 8-liter stockpot, add 1 tablespoon (18g) of kosher salt, cover the pot with a tight-fitting lid, and heat over high heat until the water reaches a rolling, bubbling boil (approximately 8-10 minutes).
Boil corn cobs
Carefully lower the prepped corn cobs into the boiling water using long metal tongs, ensuring all cobs are fully submerged. Return the water to a gentle boil, then reduce heat to medium-high to maintain a steady, non-violent simmer, and cook uncovered for 5 minutes exactly for crisp-tender, juicy kernels; cook 7 minutes for extra soft, tender kernels.
Drain cooked corn
Turn off the stovetop heat, use tongs to lift each corn cob out of the water, and hold them vertically over the pot for 2-3 seconds to let excess hot water drip off. Transfer cobs to a clean 30cm ceramic serving platter; do not rinse the corn, as this will wash away natural sweetness and cool the cobs too quickly.
Coat with melted butter
Drizzle the 4 tablespoons (57g) of melted salted butter evenly over all the hot corn cobs, use a heat-resistant silicone pastry brush to spread the butter across every surface of the cobs so each kernel is lightly and evenly coated.
Season and serve
Sprinkle the buttered corn evenly with the remaining 1/4 teaspoon (1.5g) of kosher salt and 1/4 teaspoon (0.5g) of freshly ground black pepper. Serve immediately while hot, holding cobs by their trimmed stem ends or with plastic corn holders to avoid sticky fingers.
Tips
2.Add 1 tablespoon (12g) of granulated sugar to the boiling water only if your corn is slightly underripe or out of season; skip this for fresh, in-season summer corn, which is naturally sweet enough.
3.Set out optional toppings for guests to customize their corn, including chili powder, crumbled cotija cheese, fresh lime juice, or mayonnaise for a Mexican elote-style twist.
OMG this is the only buttered corn recipe I’ll ever use from now on! Made it for our Sunday family dinner and every single cob was gone in 10 minutes flat. So buttery, perfectly sweet, no weird add-ins needed — just classic, perfect corn. 10/10
Super easy, 15 minutes is exactly how long it took. Tossed a little extra parmesan on mine after buttering and it slapped. Only knocking a star because I over-salted mine a little (totally my bad, not the recipe’s fault). No other notes!
My kids loved it! I’ve been overcomplicating corn on the cob for years with fancy herb butters and milk boils, and this classic version is the one they begged for seconds of. Who knew? Game changer for weeknight meals.
Used fresh corn straight from my backyard garden for this and it was chef’s kiss. I did add a tiny pinch of smoked paprika to the melted butter for a little kick, but otherwise followed the recipe exactly. Will be making this all harvest season!
As someone who barely knows how to boil water, this was foolproof. Didn’t burn the corn, didn’t undercook it, the butter melted perfectly. Way better than the sad cafeteria corn I’ve been eating all semester.
Brought 2 dozen cobs made with this recipe to my neighborhood block party last weekend and people were lining up for seconds. I had three neighbors ask me for the recipe before I even left! SO good, couldn’t be easier.
Been making corn this way for 60 years, glad to see the internet finally catching up! Tastes exactly like the corn my mom used to make for our Fourth of July cookouts back in the day. No frills, just good food.
Made this to go with our taco night spread and it was the perfect side! I thought corn would be weird with tacos but it actually paired so well, especially with a little squeeze of lime on top. Knocked one star back because I forgot to add salt the first time and it was a little bland, but that was 100% my mistake. Still a great recipe!
15 minute cook time is a lifesaver for chaotic school nights. I can throw the corn on to boil while I’m making the main dish and everything is done at the same time. No fuss, no mess, kids eat it without complaining. Win win.
Wait, is it really this simple? I always thought you had to boil corn in milk and sugar and all that stuff to get it sweet. Tried this method and it’s just as good, if not better, and half the work. Total game changer.
Made this on the grill instead of boiling — shucked the corn, slathered it in butter, wrapped it in foil, and cooked it for 15 minutes over medium heat, same cook time as the recipe says. Came out perfectly charred and buttery. Would recommend!
Made this for my husband for our first at-home date night after we got married and he said it’s the best corn he’s ever had. Score! I was so worried I’d mess it up but it was so easy, even for a total beginner like me.
Made this for our post-hike picnic last weekend and it held up perfectly! I wrapped the cooked cobs in foil to keep them warm in the cooler and they were still buttery and delicious when we got to the overlook. Perfect portable side.
Tried this with salted vs unsalted butter to test, and salted butter is definitely the move here. No extra salt needed at the end if you use good quality salted butter, it’s perfectly seasoned. Only giving 4 stars because the recipe doesn’t specify which butter to use, which would have saved me a test batch! Just a heads up for anyone making it!
I meal prepped a bunch of these on Sunday to eat with my lunches all week and they reheat shockingly well! I just wrap a cob in a damp paper towel and microwave it for 45 seconds and it tastes just as fresh as the day I made it.
Made this for our Fourth of July cookout and paired it with your classic burger recipe and potato salad. Total home run. My father-in-law is the pickiest eater I know and he had two cobs! That’s the highest possible praise if you ask me.
Used sweet white corn from the local farmers market for this and it was so sweet I almost didn’t need the butter. But let’s be real, extra butter is never a bad thing. So simple, so perfect.
I added a tiny sprinkle of parmesan and black pepper to my buttered corn last night and it felt fancy but took zero extra effort. Perfect for when you want a little upgrade without all the work of a fancy compound butter. Only 4 stars because I wish the recipe mentioned little upgrade ideas like this, but it’s a solid base!
Made this for our annual beach trip last weekend and it was the perfect beach food. No messy drips if you let the butter set a minute before wrapping them in parchment, no weird ingredients that go bad in the sun. Everyone loved it.
I know it’s just buttered corn, but this recipe made me realize I’ve been overcooking my corn for years! 15 minutes is exactly right, it’s crisp-tender not mushy. Life changing, honestly.