Buttered Corn on the Cob
Sweet Corn On The Cob is the quintessential summer side dish, bringing the warmth and freshness of the season to your table. It pairs beautifully with classic summer meals like grilled burgers, BBQ ribs, fresh garden salads, and chilled beverages. For a true summer flavor boost, top the corn with a sprinkle of chili powder and a squeeze of lime or add a fresh herb garnish like basil or cilantro. Its buttery sweetness and tender texture make it a hit at picnics, cookouts, and outdoor gatherings. Plus, it’s easy to prepare in large batches, making it perfect for feeding a crowd on those long, sunny summer days.
Equipment
- 1 Very large stockpot
- 1 Pair of tongs
- 1 Colander
- 1 Small saucepan or butter warmer
- Kitchen string or cloth napkins (optional)
Ingredients
- 4 ears fresh sweet corn husks intact
- ½ cup unsalted butter melted (plus extra if desired)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Corn for Cooking: Fill a large pot with enough water to fully submerge the ears of corn. Place the pot on the stove and bring the water to a rapid boil. While waiting, gently pull back the green husks on each ear without detaching them completely, exposing the corn silk inside. Carefully remove as much silk as possible, then fold the husks back over the corn. For a neat presentation and easier handling, you may use a thin husk leaf or kitchen string to tie the husks at the top.
- Boil the Corn in Husks: Once the water reaches a rolling boil, carefully add the prepared ears of corn with husks into the pot. Boil for 10 to 20 minutes, adjusting time depending on the freshness of the corn—fresh ears will cook faster. The husks protect the kernels while allowing steam to infuse flavor.
- Drain and Cool the Corn: Using tongs, remove the corn from the hot water and place them in a colander. Position the ears so the tops point downward to allow excess water to drain thoroughly. Let the corn cool for about 10 minutes until it’s comfortable to handle.
- Peel and Prepare for Serving: Carefully hold each ear using a kitchen towel or potholder, then peel back the husks fully, folding them down to create a natural handle. For added ease, tie the husks with kitchen string or wrap the base with a cloth napkin or paper towel.
- Butter and Season the Corn: With the corn held over a plate or bowl, drizzle melted butter generously over the kernels, turning the ear to coat all sides evenly. Allow any extra butter to drip off. Sprinkle with salt and freshly ground black pepper to your liking. Serve immediately while the corn is warm and buttery.
Notes
- Cooking corn with husks on locks in moisture and flavor but requires a very large pot. If your pot isn’t large enough, you can remove the husks completely and boil the corn directly for a quicker alternative.
- For an authentic fair-style experience, melt butter in a narrow, tall container to dunk and coat the corn fully. Otherwise, a shallow pan works well for rolling the ears in melted butter.
- This recipe is easily scalable — adjust quantities depending on the number of servings needed.
- Leftover corn can be refrigerated and reheated by briefly steaming or microwaving, but it’s best enjoyed fresh.
