Golden Corn on Cob (Printable)

Juicy golden corn cooked tender, topped with butter, salt, and pepper for a flavorful side.

# Ingredient List:

01 - 4 ears fresh corn on the cob, husked

02 - 4 tablespoons unsalted butter, softened

03 - 1 teaspoon kosher salt

04 - ½ teaspoon freshly ground black pepper

01 - Fill a large pot with water and bring to a rolling boil over high heat.

02 - Add husked corn ears to boiling water, cover, and cook for 5 to 7 minutes until kernels are bright yellow and tender.

03 - Use tongs to remove corn from water and drain thoroughly.

04 - While still hot, spread 1 tablespoon of softened butter on each ear of corn.

05 - Sprinkle evenly with kosher salt and freshly ground black pepper, then serve immediately.

01 -

It takes less time than setting the table and tastes like the best part of summer.
You probably already have everything you need, and theres no way to mess it up.
The butter melts into every kernel without you having to do a thing.

02 -

Overcooking turns the kernels tough and chewy, so pull them the moment they look bright and smell sweet.
If your butter is cold, it will just roll off instead of melting in, so leave it out while the water heats.

03 -

Add a tablespoon of sugar to the boiling water if your corn isnt farm fresh, itll bring back some of the sweetness.
Use corn holders if you have them, because trying to eat hot buttery corn with your bare hands is a slippery disaster.