Golden Corn on Cob (Printer-Friendly)
Sweet golden corn cooked tender, brushed with butter, salt, and pepper for a classic side.
# What You'll Need:
→ Vegetables
01 - 4 ears fresh corn on the cob, husked
→ Dairy
02 - 4 tablespoons unsalted butter, softened
→ Seasonings
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
# How to Make It:
01 - Fill a large pot with water and bring to a boil over high heat.
02 - Add corn cobs to boiling water, cover, and cook for 5 to 7 minutes until kernels are bright yellow and tender.
03 - Remove corn from pot with tongs and drain thoroughly.
04 - While hot, spread 1 tablespoon of softened butter over each ear of corn.
05 - Sprinkle salt and freshly ground black pepper evenly over the corn. Serve immediately.
# Expert Advice:
01 -
- Sweet kernels burst with juice in every bite, no fancy techniques required.
- It takes less time than setting the table, but tastes like the best part of summer.
- Everyone from kids to grandparents reaches for seconds without being asked.
02 -
- Overcooking turns the kernels starchy and dull, so pull the corn as soon as it turns bright yellow.
- Adding sugar to the water does nothing for fresh sweet corn, the kernels already have all the sweetness they need.
- Cold butter will not melt evenly, so soften it first or the corn cools down before you get a good coat.
03 -
- Add a splash of milk to the boiling water for extra creamy kernels, an old trick that actually works.
- If you are cooking for a crowd, keep finished corn warm in a slow cooker on low with a little melted butter at the bottom.
- Leftover corn cut off the cob makes a great addition to salads, salsas, or scrambled eggs the next morning.