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Corn on the Cob

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Pixicook editorial team

A simple and classic recipe for boiled corn on the cob, seasoned with salt, pepper, and butter.

Ingredients for Corn on the Cob

units in
USchevron
serves
4 peoplechevron

Ear Of Corn, shucked

each

Table Salt

teaspoons

Unsalted Butter

tablespoons

Lime, cut into wedges

each

Ground Dried Ancho Chiles

teaspoons

Flat Leaf Parsley, chopped

tablespoons

Savory, chopped

teaspoons

Scallions, chopped

tablespoons

How to Make Corn on the Cob

1. Shuck the Corn

Take the ears of corn and carefully shuck them. Use a kitchen towel to remove the husks and silk until you are left with clean, smooth ears.

2. Boil the Corn

Fill a large pot with water and add a generous amount of table salt. Bring the water to a boil and then gently add the shucked ears of corn. Allow them to boil for precisely four minutes.

3. Drain and Serve

Promptly remove the corn from the boiling water and drain it in a colander. Place the hot ears of corn on a serving platter and generously slather each with unsalted butter. Sprinkle with ground black pepper to taste.

4. Optional Flavorings

For a burst of extra flavor, offer lime wedges, a dusting of ground dried ancho chiles, or a dollop of compound butter made with parsley, savory, and scallions on the side.

Pitfalls and tips

Selection and Freshness

Choose corn with bright green husks, a moist feel, and golden-brown tassels for peak sweetness and juiciness.

Timing

Cook 5-7 minutes for boiling, 15-20 minutes for grilling with husks, and monitor closely to avoid overcooking.

Flavored Butter Enhancement

Prepare a compound butter with herbs, citrus zests, and spices to enhance the corn's flavor profile after cooking.

Soaking for Juiciness

Soak the corn in cold water for 20-30 minutes while in their husks to retain moisture during cooking, particularly useful for grilling.

Cooking Methods

Boil with sugar and milk to enhance sweetness, grill for smoky flavor, or steam to preserve natural flavor and nutrients.

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