14 minutes
A simple yet delightful way to enjoy sweet and juicy corn on the cob, seasoned with salt and butter for a classic taste.
Corn On The Cob, Shucked
each
Unsalted Butter, Softened
tablespoons
teaspoons
Black Pepper, Ground
teaspoons
1. Shuck the Corn
Start by shucking the corn. Carefully remove the husks and then use a kitchen towel to wipe away any remaining silk. This will ensure that your corn is clean and ready for cooking.
2. Boil the Corn
Fill a large pot with salted water and bring it to a boil. Once the water is boiling, add the ears of corn and let them cook for exactly four minutes. You'll know they are done when the kernels are bright yellow and plump.
3. Serve with Butter
Serve the corn hot with a generous pat of butter and a sprinkle of salt and pepper. For an extra burst of flavor, consider offering lime wedges, a dusting of ground dried ancho chiles, or a dollop of compound butter made with softened butter, chopped parsley, savory, and finely sliced scallions.
After reaching a rolling boil, turn off the heat, cover the pot, and let the corn sit in hot water for 5-10 minutes, adjusting for freshness.
Choose ears with bright green husks, tightly wrapped around the cob, and moist, golden-brown silk for the freshest, sweetest results.
Start with cold water, add the corn, and then bring it to a boil to prevent shock and ensure even cooking.
Serve the corn with high-quality salted butter and experiment with finishing salts or spice blends like chili-lime or garlic-parmesan.
Husk the corn just before cooking to maintain freshness. Remove husks and silk by shaking and using a damp towel.
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