How to Cook Corn on the Cob
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Total Time
8 mins
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Servings
4
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Course
Side Dish
How to Cook Corn on the Cob
Description
The core method involves boiling husked fresh sweet corn in a skillet with a small amount of water until heated through, about 3 minutes after boiling resumes. The corn is then drained and seasoned with olive oil or butter, lemon juice, salt, and pepper to taste.
Two flavor variations enhance the basic corn: one with a basil butter made by blending softened butter with fresh basil, garlic, red pepper flakes, salt, and pepper, which adds herbal richness; the other with a Mexican influence, brushing the corn with smoky adobo sauce and topping with crumbled cotija cheese and chopped cilantro for a tangy, savory contrast.
These options provide ways to customize corn on the cob as a side dish or snack with differing flavor profiles.
Ingredients
- 4 sweet corn husked, ears, fresh
- olive oil butter, lemon, salt & pepper, for serving
Basil Butter Corn on the Cob variation
- 1/2 cup butter at room temp, or vegan butter
- 1/4 cup basil fresh
- 1/2 clove garlic
- pinch red pepper flakes
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Mexican Corn on the Cob variation
- adobo sauce from a can of chipotles in adobo
- cotija cheese crumbled
- cilantro chopped
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.
User Reviews
Overall Rating
5
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