This traditional boiled corn on the cob recipe is the epitome of simplicity and summer nostalgia. It’s quick, straightforward, and lets the natural sweetness of the corn shine through with just a touch of buttery indulgence.
Corn: The star of the show, fresh corn on the cob is best during peak season when it's sweet and juicy. If you can, get it from a local farmer’s market for the freshest taste.
Salted Water: Salting the water helps enhance the corn’s natural flavors. Use a generous amount, like you would for pasta.
Butter: Melts beautifully over the hot corn, adding richness and a creamy texture. Choose a good quality butter for the best taste.
Salt and Black Pepper: Simple seasonings that elevate the taste of the corn, allowing you to adjust according to your preference.
Boiled corn on the cob pairs wonderfully with grilled meats like chicken or steak. It also complements a fresh garden salad or a light pasta dish. For a fun variation, serve it with a sprinkle of chili powder and lime for a Mexican street corn vibe.
Start by filling a large pot with enough water to cover the corn completely. Add a generous amount of salt—think of it like seasoning the water for pasta. Place the pot on the stove over high heat and bring it to a rolling boil.
Once the water is boiling, add your husked corn to the pot. Cover it with a lid to trap the heat, which helps the corn cook evenly. Boil the corn for about 5 to 7 minutes. You'll know it's done when the kernels are tender and a vibrant yellow.
Using tongs, carefully remove the corn from the pot and let it drain briefly. Serve the corn immediately while it's still hot, slathered with butter and a sprinkle of salt and black pepper to taste.
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