Have you wondered HOW TO COOK CORN ON THE COB? It’s never been easier. A few secret tricks to making the most delicious sweet corn every Summer!
One of the absolute best parts about Summer is sweet corn. The first bite instantly makes me think of time spent with family. There was no bigger lover of corn than my Grandpa Gall. My Dad says he would eat 7-8 ears of corn in one sitting without batting an eye. He grew up on a farm so it was in his blood. At our family table, my Dad will eat about 4, and always butters the corn with a slice of bread.
To me, this simple dish is the absolute best side dish you can make, and it couldn’t be easier! We have developed a few easy tips to make corn on the cob that much more delicious, if that’s even possible.
You shouldn’t be intimidated to cook corn on the cob. Anyone can do it and be the star of the show. Summertime fresh flavors at their absolute best. Boiling with a little sugar in the water (and even a little butter!) makes all the difference and takes the guess work out. Corn on the cob goes with EVERYTHING from burgers to steaks to chicken. Or if you’re like my grandpa, 8 ears of corn can be a meal of its own. :)
Summer wouldn’t be official without sweet corn on the table. I hope you make it extra special with these easy tips. Side dishes have never tasted so simple and so delicious at the same time.
It’s not too late in Summer to make this favorite recipe. As long as you can get fresh produce, this recipe is an instant must make. I hope these tips for how to make corn on the cob makes it all the tastier.
10 minPrep Time
2 minCook Time
12 minTotal Time
5 based on 1 review(s)
- 8 ears corn-on-the-cob, silk removed, husks pulled and tied back *see note.
- 2 tablespoons granulated sugar
- Butter (optional, see below)
- Fill a pot, about the same height as the length of the corncob, with water. Add sugar, stir and bring the sugar water to a boil. Set the prepared ears of corn in the boiling water with the tied back husks leaning against the sides of the pot. Boil the corn 1 minute then remove the ears with tongs. (The husks soften in the boiling water, so try to keep them out of the water and do not pull on the husks when removing the ears from the water.)
- Set the corn on a serving plate.
- If buttered corn-on-the-cob is desired, butter a slice of bread then rub the ear of corn across the bread to butter it evenly. **See note for alternate method.
- Salt & pepper, to taste.
- *Note: This results in a beautiful presentation for serving corn-on-the-cob, but the easiest method of cooking corn-on-the-cob is to completely remove the husks and silk from the corn, if desired.
- **Note for instant buttered corn: Add 2 tablespoons of butter to the boiling sugar-water before adding the corn.