Classic Boiled Corn on the Cob
Sweet, juicy corn on the cob is the quintessential summer side dish that is simple to prepare and loved by everyone.
Ingredients
- •4 ears of fresh sweet corn, husked and silk removed
- •4 quarts water
- •1 tablespoon kosher salt
- •1 tablespoon granulated sugar
- •4 tablespoons unsalted butter (softened)
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Bring a large stockpot of water to a rolling boil over high heat.
- 2
Add the salt and sugar to the boiling water to season the corn from the inside out.
- 3
Carefully place the husked corn into the boiling water, ensuring they are fully submerged.
- 4
Cover the pot and return to a boil, then cook for 5 to 7 minutes until the kernels are bright yellow and tender.
- 5
Use tongs to remove the corn from the water and place them on a serving platter.
- 6
Immediately brush the hot corn with softened butter and sprinkle with black pepper before serving.
💡 Chef tips
- To make this recipe pareve, replace the butter with a high-quality olive oil or a dairy-free margarine spread.
- For easier silk removal, microwave the unhusked corn for 3 minutes before cutting off the stem end; the silk will slide right off with the husk.
- Leftover corn can be cut off the cob and stored in an airtight container in the refrigerator for up to 3 days to use in salads or salsas.
✅ How it should turn out
The finished corn should be vibrant yellow, tender-crisp to the bite, and bursting with a sweet, buttery flavor that is perfectly balanced by a hint of salt.