Save to Pinterest This dish highlights fresh golden corn on the cob cooked until tender and bright yellow. The ears are boiled for optimal juiciness, then generously coated with softened butter. A sprinkle of kosher salt and freshly ground black pepper enhances the natural sweetness and rich flavor of the corn. Ideal for quick preparation and a classic summer side that pairs well with grilled foods or fresh herbs. Variations include grilling for a smoky touch or adding smoked paprika for extra depth.
My neighbor once handed me four ears of corn over the fence, still cool from her fridge, and said they were too good to waste. I boiled them that evening with nothing but salt in the water, and the kitchen smelled like August. When I peeled back the husk on the first bite, butter ran down my wrist and I remembered why corn on the cob needs no ceremony.
I made this for a last minute backyard dinner when someone brought ribs and I had nothing green to offer. The corn was gone before the meat even rested. One of the kids grabbed a cob in each hand and declared it better than dessert, and I didnt argue.
Ingredients
- Fresh corn on the cob: Look for tight green husks and plump kernels that release a little milk when you press them, thats how you know theyre sweet enough to stand on their own.
- Unsalted butter: Softened butter spreads easier while the corn is hot and soaks right in instead of sliding off in clumps.
- Kosher salt: The flaky texture clings better than table salt and you can control exactly how much lands on each ear.
- Freshly ground black pepper: A few cranks from the mill adds a gentle bite that wakes up the sweetness without covering it.
Instructions
- Boil the water:
- Fill your largest pot most of the way and crank the heat up high. You want a rolling boil, the kind that makes noise, so the corn cooks fast and stays tender.
- Cook the corn:
- Drop the ears in, cover the pot, and let them go for 5 to 7 minutes until the yellow deepens and the kernels feel plump when you poke one. Dont walk away or theyll turn starchy.
- Drain and butter:
- Lift the corn out with tongs and let the water run off for a second. While theyre still steaming, spread a tablespoon of soft butter over each ear and watch it disappear into the rows.
- Season and serve:
- Scatter salt and pepper over the top while everythings hot. Serve them right away, because cold corn is a missed opportunity.
Save to Pinterest There was a night we ate corn on the porch with our hands still damp from the lake, no plates or napkins, just a bowl for the cobs. Someone laughed so hard they snorted, and butter ended up on the dog. Thats when I realized this dish doesnt need a table, just people who are hungry.
Making It Your Own
If you want to switch things up, toss a pinch of smoked paprika or a handful of chopped cilantro on top before serving. I once rolled the buttered ears in grated Parmesan and it tasted like something you'd pay extra for at a fair. You can also brush them with olive oil and char them on the grill for 8 to 10 minutes if you want that smoky crust.
What to Serve Alongside
This corn lives happily next to grilled chicken, pulled pork, or a big slab of steak. It also fits right into a picnic spread with coleslaw and potato salad, or you can eat it solo with a cold drink and call it dinner. Ive done both and have no regrets.
Storing and Reheating
Leftover corn keeps in the fridge for a day or two, though it never tastes as good as it does right off the stove. If you need to reheat it, wrap the ears in a damp paper towel and microwave for 30 seconds, or slice off the kernels and toss them in a hot skillet with a little butter.
- You can freeze cooked kernels in a sealed bag for up to three months if you cut them off the cob first.
- Cold corn works in salads or scrambled eggs the next morning.
- Dont leave cooked corn sitting out for more than an hour or it gets sad and rubbery.
Save to Pinterest This is the kind of recipe you make without thinking, and it works every single time. I hope it ends up on your table more often than you plan.
Recipe Questions & Answers
- → How do I know when the corn is cooked?
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Cook the corn until kernels turn bright yellow and are tender when pierced with a fork, typically 5–7 minutes in boiling water.
- → Can I grill the corn instead of boiling?
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Yes, brush the corn with oil and grill over medium heat for 8–10 minutes, turning occasionally for even cooking.
- → What are good seasoning options besides salt and pepper?
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Chopped fresh herbs or a dash of smoked paprika add extra flavor without overpowering the corn’s natural sweetness.
- → Is it possible to make this dairy-free?
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Substitute the unsalted butter with plant-based butter alternatives for a dairy-free version.
- → What tools do I need to prepare the corn?
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A large pot for boiling and tongs for handling the hot corn are essential; corn holders or a knife can be used for serving.
