There's nothing quite like the sweet, juicy taste of fresh corn on the cob, especially when it's in season. This traditional corn boil recipe brings out the natural sweetness and is perfect for backyard barbecues or family dinners. It's simple, delicious, and guaranteed to be a hit!
The star of the show is, of course, the fresh corn. Aim for ears that are bright green with moist husks and silk that's still a bit sticky. This ensures they're fresh and sweet. We use unsalted butter to add richness without overpowering the corn's natural flavor. The salt enhances the corn's sweetness, while the sugar rounds out the flavors, making each bite irresistibly delicious. Finally, a gallon of water provides the perfect environment for boiling.
This corn is a perfect side dish for grilled meats like steak or chicken. It also pairs beautifully with a fresh garden salad or a tangy coleslaw. For a fun twist, serve it with a flavored butter, such as garlic herb or honey cinnamon, to add an exciting flavor dimension.
Start by filling a large pot with about a gallon of water. It seems like a lot, but you want enough to cover all the corn completely. Bring this to a rolling boil — you'll know it's ready when the bubbles are vigorous and constant. Once boiling, add in the salt and sugar, giving it a good stir to ensure they're dissolved completely.
Now, carefully add the ears of corn to the pot. Use tongs or your hands (carefully!) to gently lower them in. Let them boil for about 5 to 7 minutes. Keep an eye on them; you'll know they're done when they're tender and a vibrant yellow.
Once cooked, use tongs to remove the corn from the pot. Give them a quick pat with a clean kitchen towel to dry them off a bit. Brush each ear with melted butter right before serving to add that final touch of flavor.
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