Sweet Grilled Corn Cob (Print Version)

Tender corn on the cob with butter and salt, perfect boiled or grilled for a savory side.

# Needed Ingredients:

→ Corn

01 - 4 ears fresh corn on the cob, husked

→ For Serving

02 - 2 tablespoons unsalted butter, softened
03 - 1 teaspoon sea salt, or to taste

# How-To Steps:

01 - Fill a large pot with water and bring to a rolling boil.
02 - Add husked corn ears to the boiling water and cook 5 to 7 minutes until kernels are tender and bright yellow. Alternatively, preheat a grill to medium-high, brush corn lightly with oil, and grill for 10 to 12 minutes, turning occasionally, until slightly charred and cooked through.
03 - Remove the corn from the pot or grill and pat dry if necessary.
04 - While corn is hot, spread softened butter evenly over each ear and sprinkle with sea salt to taste.
05 - Arrange the corn on a serving platter and serve immediately.

# Expert Suggestions:

01 -
  • It takes less time than setting the table, and tastes like the best part of summer.
  • You only need three ingredients, and two of them are butter and salt.
  • Kids and adults fight over the last ear, which means you did something right.
  • It works on the stove or the grill, so you can make it no matter where you are.
02 -
  • Do not overcook the corn or the kernels turn starchy and lose their snap.
  • Butter the corn while it is still steaming hot, or it will not melt properly and you will end up spreading clumps.
  • If you are grilling, keep the heat at medium-high so the outside chars without drying out the inside.
03 -
  • If your corn is not super fresh, add a teaspoon of sugar to the boiling water to bring back some sweetness.
  • For perfectly even grilling, rotate the corn a quarter turn every 3 minutes so all sides char evenly.
  • Rub the corn with a halved lime before buttering for a bright, tangy finish that cuts through the richness.
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