When summer rolls around, there’s nothing quite like sinking your teeth into perfectly cooked corn on the cob. I’ve experimented with various methods, from grilling to boiling, and found a simple yet flavorful approach that elevates the natural sweetness of fresh corn. The secret lies in the preparation and the right balance of seasoning. Want to know how to achieve tender, juicy kernels every time? Keep going—you’ll see how easy it is.
Recipe
Let me tell you, there’s no better way to celebrate summer than with a perfectly cooked ear of corn on the cob—juicy, sweet, and dripping with butter. This recipe? It’s a game-changer.
Whether you’re grilling for a backyard BBQ or boiling it up for a quick weeknight side, this method guarantees corn so good, you’ll want to make it every day. The secret? A pinch of sugar in the water to enhance its natural sweetness and a generous slather of garlic herb butter that’ll have everyone reaching for seconds.
Imagine this: the kernels bursting with flavor, tender yet crisp, with a smoky char if you grill it. Trust me, once you try this, you’ll never go back to plain old corn again. Let’s get cooking!
Ingredients
Fresh, sweet corn on the cob is a summer staple, but the right ingredients can take it from basic to unforgettable. Whether you’re grilling, boiling, or roasting, quality matters—here’s what you’ll need to make it shine.
- Fresh Corn on the Cob – The star of the show! Look for bright green husks, plump kernels, and moist silk. Avoid ears with dry or brown spots.
- Butter – Unsalted is best for controlling flavor. Melt it for brushing or mix with herbs for extra richness.
- Salt – Flaky sea salt or kosher salt enhances the corn’s natural sweetness.
- Fresh Herbs (optional) – Chopped parsley, chives, or cilantro add a pop of color and freshness.
- Spices (optional) – Smoked paprika, chili powder, or cayenne for a kick.
- Citrus (optional) – A squeeze of lime or lemon brightens up buttery corn.
Pro Tips:
- For grilled corn, soak ears in water for 15 minutes to prevent charring.
- No fresh herbs? Dried oregano or thyme works in a pinch.
- Must-have: Real butter—margarine just won’t give the same richness.
Little Wins:
- Grated Parmesan or cotija cheese for a salty finish.
- A drizzle of hot honey for sweet heat.
How to Make the Best Butter-Glazed Corn Preparation
– Shuck the corn: Peel back the husks and remove the silk. This step guarantees your corn cooks evenly and doesn’t have any unwanted fibers.
Pro tip: Pull the husks downward in one smooth motion to minimize mess.
– Boil the corn: Bring a large pot of water to a rolling boil. Add the corn and cook for 7–10 minutes. The corn should turn bright yellow and feel tender when pierced with a fork.
Watch out: Overcooking can make the kernels mushy, so keep an eye on the time.
– Melt the butter: While the corn cooks, melt butter in a small saucepan or microwave-safe bowl. This makes sure it’s ready to glaze the corn immediately after cooking.
Pro tip: Add a pinch of salt to the butter for extra flavor.
– Glaze the corn: Once the corn is cooked, brush or drizzle the melted butter generously over each ear. Turn the corn to coat evenly.
Why this matters: The butter not only adds flavor but also helps any seasonings stick to the corn.
– Season to taste: Sprinkle with salt, pepper, or your favorite seasonings like paprika or chili powder.
For a little extra flair, try adding a squeeze of lime juice or a sprinkle of fresh herbs.
Pro tip: Let each person season their own cob to suit their taste.
– Serve immediately: Corn on the cob is best enjoyed hot. Arrange the cobs on a platter or in individual serving dishes, and provide napkins for easy cleanup.
Bonus tip: Use corn holders or skewers for mess-free eating.
Nutrition
Corn on the cob is a nutritious and delicious side dish. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 77 kcal |
| Carbohydrates | 17 g |
| Protein | 3 g |
| Fat | 1 g |
| Fiber | 2 g |
| Vitamin C | 7 mg |
| Potassium | 243 mg |
Chef Tips
While I’ve cooked corn on the cob countless times, I’ve learned a few tricks that make it turn out perfectly every time.
Always use fresh corn—the husks should be bright green and tightly wrapped. Don’t overcook it; 4-5 minutes in boiling water is enough. Add a pinch of sugar to enhance sweetness. Butter it while hot, and season generously with salt.
Simple, but unbeatable.
