Sweet Corn on the Cob Recipe
Sweet corn is already tender and sugary straight off the stalk, so a short boil (just enough to heat it through) keeps the kernels plump and juicy instead of starchy and tough, and a pat of butter melted right on the hot ear carries flavor into every bite.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Servings
- 6
Ingredients
- 6 ears corn on the cob, husked
- 4 tbsp unsalted butter, softened
- 1 tsp kosher salt
- 1/4 tsp black pepper, cracked
- 2 tbsp fresh chives, chopped
Nutrition per serving
- Calories
- 597
- Protein
- 6g
- Carbs
- 26g
- Fat
- 56g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Fill a large pot with enough water to fully submerge the corn and bring it to a rolling boil over high heat.
- 2Husk the corn, removing all the silk strands, and snap the ears in half if needed to fit the pot.
- 3Once the water is boiling, add the corn and let it return to a boil, then cook for 4-6 minutes, until the kernels are bright yellow and tender when pierced with a fork.
- 4Using tongs, transfer the corn to a platter and let it steam-dry for a minute before handling.
- 5While still hot, rub each ear with softened butter so it melts into the kernels.
- 6Season with kosher salt and cracked black pepper, then scatter chopped chives over top before serving.
Tips & variations
- For a smoky, tangy version, swap the butter for mayonnaise mixed with a little lime juice, then dust with chili powder and crumbled cotija cheese for a Mexican street corn style ear.
- To grill instead of boil, leave the husks on, soak the ears in water for 15 minutes, then grill over medium-high heat for 15-20 minutes, turning occasionally, before shucking and buttering.
- Adding a splash of milk and a spoonful of sugar to the boiling water is an old diner trick that rounds out the flavor, though it isn't necessary with genuinely fresh sweet corn.
- If corn silk is being stubborn, rub the husked ear with a damp paper towel; it grabs the fine strands much better than fingers alone.
Storage & reheating
Store leftover cooked corn in an airtight container in the refrigerator for up to 4 days. Reheat whole ears by steaming for 2-3 minutes, or cut kernels off the cob and warm them in a skillet with a little butter over medium heat. Corn also microwaves well wrapped in a damp paper towel for about 45 seconds per ear.
Tips from the Tulo kitchen
- Use a pot wide enough that the corn lies fully submerged; ears sticking out of the water cook unevenly.
- If serving a crowd, keep boiled corn warm by leaving it in the hot cooking water (heat turned off) for up to 20 minutes before draining and buttering.
FAQ
How long should you boil sweet corn?
4-6 minutes once the water returns to a boil is enough for fresh sweet corn, since the kernels are already tender; older or larger ears may need closer to 8 minutes.
Does salting the boiling water toughen the corn?
No, that's a myth carried over from dried beans; salt does not toughen corn kernels, so salting the cooking water is fine if preferred, though many cooks salt after cooking instead to control seasoning.
Can frozen corn on the cob be used instead of fresh?
Yes. Boil frozen ears for about 7-8 minutes since they start colder, and expect slightly less sweetness and crunch than corn cooked the same day it's picked.
How can you tell sweet corn is fresh at the store?
Look for bright green, tightly wrapped husks and golden brown (not black or dry) silk; pull back a bit of husk if allowed and check that the kernels are plump and packed tightly to the tip.