Classic Boiled Corn on the Cob
Sweet, juicy, and perfectly tender, this classic boiled corn on the cob is the ultimate simple side dish for any summer meal.
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 pot of water to a rolling boil over high heat.
- 2
Add the salt and sugar to the boiling water; the sugar helps enhance the natural sweetness of the corn.
- 3
Carefully place the husked corn ears into the boiling water, ensuring they are fully submerged.
- 4
Return the water to a boil, then reduce the heat slightly and cook for 5 to 7 minutes until the kernels are bright yellow and tender.
- 5
Use tongs to remove the corn from the pot and place them on a serving platter.
- 6
Immediately brush the hot corn with the softened butter and sprinkle with black pepper before serving.
💡 Chef tips
- To make this recipe pareve, simply substitute the butter with a high-quality olive oil or a dairy-free margarine.
- For easier silk removal, microwave the unhusked corn for 3 minutes before cutting off the stem end; the corn will slide right out of the husk and silk.
- If you have leftovers, cut the kernels off the cob and store them in an airtight container in the refrigerator for up to 3 days to use in salads or salsas.
✅ How it should turn out
The corn should be vibrant yellow, tender yet slightly crisp when bitten, smelling fresh and sweet with a rich, buttery finish.