Corn on the Cob
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Nothing beats fresh corn on the cob.
  • Fresh Corn (do not remove the outer husk)
  • Butter
  • Salt & Pepper
  1. Depending on how many ears of corn you plan to make, fill either a large bowl or cleaned kitchen sink with cold water. Drop your ears of corn in the water for one hour. Remove from water, drain the excess.
  2. Melt one tablespoon of butter for each ear of corn you are making.
  3. If you’re cooking on the grill, wrap the corn in foil. If cooking in the microwave, just leave as is.
  4. On The Grill – put the corn over the part of the grill with the heat at medium temperature. Cook for 2 minutes, turn about ½” and repeat every 2 minutes for a total of 10 minutes.
  5. In The Microwave – for one ear of corn, cook on high for 4 minutes. If adding a second ear, increase the time to 5 minutes. Do not cook more than 2 ears in the microwave at a time. Which is fine, because you can use that cooking time to remove the corn from the husk, butter and season up the ones you just cooked.
  6. For either cooking method, when they’re done, use a serrated knife to cut the bottom of the corn off (about 1” from the bottom of where the kernels start).
  7. To remove the rest of the husk, use a hot mitt or towel to hold the top of the husk and at the same time, squeeze downward and shake towards the open end. The corn should pop out fairly easily and with minimal fibers.
  8. Use a pastry brush to butter each ear of corn then salt and pepper to taste. If you prefer to eat the corn OFF the cob, simply cut off the kernels and put in the saucepan with the butter and stir well. Add salt & pepper and stir again.
Remember not to remove any part of the husk before cooking. If you cut the kernels from the cob, simply stand the corn on the fat side of the ear then start from the top with the knife angled slightly into the cob to get a larger yield.

Nothing beats fresh corn on the cob.