Classic Buttered Corn on the Cob
Sweet, juicy corn boiled to perfection and slathered with butter, salt, and pepper.
5 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 ears of fresh corn, husks and silks removed
- 4 tbsp unsalted butter
- Salt, to taste
- Black pepper, to taste
- Optional: fresh herbs (parsley, chives) or spices (paprika, chili powder)
Nutrition Facts
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Instructions
Fill a large pot with enough water to fully submerge the corn. Bring the water to a rolling boil over high heat.
Once boiling, carefully add the corn ears to the pot. Reduce heat to medium and let the corn cook for about 8-10 minutes.
While the corn cooks, prepare the butter. Soften the butter slightly for easy spreading, or melt it in a small saucepan.
Check the corn for doneness by piercing a kernel with a fork. It should be tender but still crisp. Remove from heat when ready.
Drain the corn and transfer to a serving plate. Be careful as the corn will be hot.
Generously brush or roll each ear of corn in butter. Season with salt and black pepper to taste. Serve immediately while hot.
Chef's Tips
- Freshness Check: Choose corn with bright green husks and moist stems. The kernels should be plump and tightly packed.
- Flavor Boost: Add a tablespoon of sugar or a splash of milk to the boiling water for extra sweetness.
- Grill Option: For a smoky flavor, grill the corn (in husks or wrapped in foil) over medium heat for 15-20 minutes, turning occasionally.
- Butter Variations: Mix softened butter with herbs, garlic, or spices for a flavored butter spread.
- Leftovers: Store cooked corn in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel.
