Sweet Grilled Corn Cob

I bought corn from a roadside stand one August afternoon, still warm from the field. The farmer told me to boil it fast and eat it faster. Back home, I dropped those ears into rolling water and the kitchen filled with that grassy-sweet smell that means summer is still here. I slathered butter on while the kernels were so hot it melted in seconds, and I understood why people wait all year for this.

I made this for a backyard dinner once when the grill was already going for burgers. I tossed the corn on at the last minute, and those char marks made everyone forget about the meat. Someone said it tasted like a campfire without the smoke, and I kept that compliment in my pocket for years. Corn became the thing people asked me to bring after that.

Ingredients

• Fresh corn on the cob: Look for ears with bright green husks and plump kernels that squirt a little milk when you press them. The fresher it is, the sweeter it tastes, and you will notice the difference.
• Unsalted butter: Softened butter spreads easier on hot corn and melts into every crevice. I leave mine on the counter for an hour before I start cooking.
• Sea salt: A coarse salt clings to the butter and gives you little bursts of flavor. Table salt works fine, but sea salt feels a bit more special.

Instructions

Boil the Water:

Fill a large pot with enough water to cover the corn and bring it to a rolling boil over high heat. The water should be bubbling hard before you add anything.

Cook the Corn:

Drop the husked ears into the boiling water and let them cook for 5 to 7 minutes until the kernels turn bright yellow and tender. If you are grilling instead, brush the ears lightly with oil and turn them every few minutes until charred and cooked through, about 10 to 12 minutes.

Drain and Dry:

Pull the corn out with tongs and shake off the excess water. Pat them dry with a towel if you want the butter to stick better.

Butter and Season:

While the corn is still hot, spread softened butter generously over each ear. Sprinkle with sea salt to taste and serve immediately.

Save

I remember sitting on the porch with my neighbor, corn juice running down our wrists, laughing about how something this simple could taste this good. She said her grandmother used to add sugar to the boiling water, but I never did and it never needed it. That night, corn was not just a side dish, it was the reason we stayed outside until the fireflies came out.

Flavor Variations to Try

Once you get the basic version down, you can mess with it. I have sprinkled smoked paprika on top for a smoky kick, and I have rolled hot buttered ears in grated Parmesan until they looked like they were dusted in snow. A friend from California taught me to squeeze lime over the corn and dust it with chili powder, and now I keep limes in the fridge just for that. Fresh herbs like cilantro or parsley are nice too if you have them around.

Keeping It Warm

If you are cooking for a crowd and need to keep the corn hot, wrap the cooked ears in foil and stack them in a towel-lined basket. They will stay warm for at least 20 minutes, which gives you time to finish everything else. I learned this trick at a potluck when I showed up early and had to wait for everyone else.

Quick Reminders

Corn is one of those things that looks easy until you rush it. Take your time with the butter, let the water boil hard, and do not walk away from the grill. These little details make the difference between good corn and great corn.

• Use tongs to handle hot corn, your fingers will thank you.
• A serrated knife works better than a regular knife for spreading cold butter if you forgot to soften it.
• Leftover corn can be cut off the cob and tossed into salads or soups the next day.

Save

Corn on the cob is the kind of recipe that does not need much, and that is exactly why it works. Make it once, and you will make it all summer long.

Recipe FAQs

→ How long should I boil corn on the cob?

Boil husked corn ears for 5 to 7 minutes until kernels are tender and bright yellow.

→ Can I grill the corn instead of boiling?

Yes, preheat grill to medium-high and cook corn 10 to 12 minutes, turning occasionally for even char.

→ What butter is best for spreading on hot corn?

Softened unsalted butter works well to evenly coat the corn and enhance its natural flavor.

→ Are there flavor variations to try with this corn?

Try sprinkling smoked paprika, grated Parmesan, or fresh herbs. Lime wedges and chili powder add zest.

→ How can I keep corn warm after cooking?

Wrap cooked corn in foil to retain heat until serving.

→ Is this corn suitable for gluten-free diets?

Yes, corn on the cob with butter and salt is naturally gluten-free.