How to Cook Corn on the Cob
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.
With only 5 minutes of prep and 3 minutes of cooking, this recipe is perfect for busy weeknights or last-minute gatherings.
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.
Tried this recipe?Let us know how it was!