Corn on the Cob
Sweet, juicy corn ears boiled until tender, then slathered with butter and a pinch of salt. It's summer on a plate — simple, nostalgic, and ready in under 15 minutes. Perfect for backyard barbecues, picnics, or alongside grilled mains.
For 4 servings
- prep
Clean the corn.
Peel off the husks and remove as much of the silk as possible. Rinse the ears under cool running water and pat dry.
TIPSnap off the thick stem end — it makes husking easier and gives you a clean handle. - boil · ~8 min
Boil the corn.
1.Fill a large pot with enough water to cover the corn and bring it to a rolling boil.2.Once boiling, add the salt to the water.3.Carefully place the corn ears into the pot.4.Cover and cook for 4-6 minutes, until the kernels are bright yellow and tender.TIPDon't overcook — too long and the kernels lose their pop, turning mushy. - rest · ~1 min
Drain and rest briefly.
Use tongs to lift the corn out of the water. Let the excess water drip off for 30 seconds, then transfer to a serving platter.
- assemble
Butter and season the corn.
While the corn is still hot, rub each ear all over with the softened butter. Sprinkle with a small pinch of salt and a grind of black pepper if you like.
TIPSoftened butter spreads evenly without tearing the kernels. Leave it out 30 minutes before cooking. - serve
Serve immediately while hot.
Place the buttered corn on plates — no fancy plating needed. Eat right away, it cools fast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the sweetest corn, use ears harvested within the last 24 hours — the sugars start converting to starch immediately after picking.
- 2Add a tablespoon of sugar or a splash of milk to the boiling water to enhance the corn's natural sweetness.
- 3Don't salt the boiling water if you want tender kernels; salt can toughen the skins. Instead, salt only after cooking.
- 4To test for doneness, pierce a kernel with a fork — it should release a milky liquid but still offer a slight resistance.
- 5Serve corn on a bed of napkins or a rimmed platter to catch drips of butter; melted butter can be messy.
- 6Leftover cooked corn can be stored in the fridge for up to 3 days; reheat in a dry skillet or microwave for 30 seconds.
Adapt it for your goals.
Mexican Street Corn (Elote)
After boiling, brush with mayonnaise, roll in cotija cheese and chili powder, and squeeze lime over the top. This adds creamy, tangy, and spicy layers.
Herb Butter CornHerb-Butter Corn
Mix softened butter with fresh chopped parsley, chives, and a pinch of garlic powder before spreading. It gives a fresh, savory twist.
Smoky Grilled CornSmoky Grilled Corn
After boiling, finish on a hot grill for 2-3 minutes to char the kernels lightly. This adds smoky depth and a caramelized edge.
No Butter (Dairy Free)No-Butter (Dairy-Free)
Swap butter for olive oil or a vegan butter substitute, and use a pinch of smoked salt. Ideal for lactose-intolerant or vegan diets.
Why this is on our healthy list.
Rich in Fiber
Each ear of corn provides about 2 grams of dietary fiber, supporting healthy digestion and promoting a feeling of fullness.
Natural Energy Source
Corn is a complex carbohydrate that supplies sustained energy, making it a good side for active lifestyles.
Contains Antioxidants
Yellow corn is rich in lutein and zeaxanthin, antioxidants that support eye health by filtering harmful blue light.
Low in Fat and Sodium
Plain boiled corn is naturally low in fat and sodium, offering a heart-friendly base that you season to taste.
Frequently asked questions
Not necessary, but a teaspoon of sugar can boost sweetness if your corn is slightly older. Salt in the water can toughen the kernels, so add it after cooking instead.
