There’s nothing quite like the sweet, buttery flavor of perfectly cooked corn on the cob, especially when it’s ready in just 8 minutes. This quick and easy recipe delivers tender, juicy kernels with a satisfying crunch, making it the ultimate summer side dish.
Whether you’re grilling, boiling, or steaming, the natural sweetness of the corn shines through, enhanced by a hint of salt and a smear of rich butter. It’s a simple yet irresistible treat that brings a burst of sunshine to any meal.
With only 5 minutes of prep and 3 minutes of cooking, this recipe is perfect for busy weeknights or last-minute gatherings. The golden ears of corn are not only delicious but also packed with nutrients, offering a wholesome addition to your plate.
The contrast of the crisp exterior and the soft, succulent interior creates a delightful texture that’s hard to resist. Serve it hot, and watch it disappear—this is corn on the cob at its absolute best.
What You’ll Need?
- 4 ears fresh corn, husked
- Olive oil or butter, for serving (optional)
- Lemon, for serving (optional)
- Salt & pepper, to taste
- Variation: Basil Butter Corn on the Cob
- 1/2 cup butter or vegan butter, at room temperature
- 1/4 cup fresh basil, chopped
- 1/2 clove garlic, minced
- Pinch of red pepper flakes
- Sea salt and freshly ground black pepper, to taste
- Variation: Mexican Corn on the Cob
- Adobo sauce (from a can of chipotles in adobo)
- Crumbled cotija cheese
- Chopped cilantro
How to Cook Corn on the Cob?
- In a large skillet, bring 1 inch of water to a boil. Add the corn in a single layer.
- Once the water returns to a boil, reduce the heat, cover, and cook until the corn is hot, about 3 minutes.
- Drain the corn and transfer to a serving plate.
- Season with olive oil or butter, a squeeze of lemon juice, and salt & pepper to taste.
- For Basil Butter Corn on the Cob: In a small bowl, blend softened butter with basil, garlic, red pepper flakes, salt, and pepper. Slather the mixture onto the corn and finish with a squeeze of lemon.
- For Mexican Corn on the Cob: Brush the corn with adobo sauce, then sprinkle with cotija cheese and cilantro.
Creative Toppings to Elevate Your Corn
Take your corn on the cob to the next level with these flavorful toppings! For a zesty twist, try sprinkling grated Parmesan and a dash of smoked paprika. If you’re feeling adventurous, drizzle with sriracha mayo and a sprinkle of sesame seeds. For a sweet and savory combo, brush with honey butter and top with crumbled bacon. The possibilities are endless!
Perfect Pairings for Your Corn Feast
Corn on the cob pairs beautifully with a variety of dishes. Serve it alongside grilled chicken or barbecue ribs for a classic summer meal. Add a fresh tomato and avocado salad or garlic butter shrimp for a lighter option. Don’t forget a cold drink like iced tea or lemonade to complete the experience!
Quick Tips for Time-Saving Prep
To save time, pre-shuck your corn and store it in the fridge until ready to cook. If you’re short on stove space, try microwaving the corn in its husk for 3-4 minutes—it steams perfectly! For a make-ahead option, prepare your flavored butters or sauces in advance and store them in the fridge.
How to Store and Reheat Leftover Corn
If you have leftover corn, wrap it tightly in foil or place it in an airtight container. It will stay fresh in the fridge for up to 3 days. To reheat, simply microwave for 1-2 minutes or grill for a few minutes to restore that smoky flavor. For a crispier texture, lightly pan-fry in butter.
Common Questions Answered
Can I use frozen corn? Absolutely! Just thaw it first and follow the same cooking instructions. How do I know when it’s done? The kernels should be bright yellow and tender when pierced with a fork. Can I grill it instead? Yes! Grill over medium heat for 10-12 minutes, turning occasionally, for a smoky charred flavor.
How to Cook Corn on the Cob
Ingredients
Main Ingredients
- 4 ears fresh corn, husked
- olive oil, butter, lemon, salt & pepper, for serving
Basil Butter Corn on the Cob variation
- 1/2 cup butter or vegan butter, at room temp
- 1/4 cup fresh basil
- 1/2 clove garlic
- pinch of red pepper flakes
- sea salt and freshly ground black pepper
Mexican Corn on the Cob variation
- adobo sauce from a can of chipotles in adobo
- crumbled cotija cheese
- chopped cilantro
Instructions
- In a large skillet, bring 1 inch of water to a boil and add the corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes. Drain.
- Season with olive oil or butter, lemon juice, salt, and pepper, as desired.
- Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt and pepper. Slather it on corn with a squeeze of lemon.
- Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.