Corn on the cob is sweet, savory, and surprisingly easy to make at home. Here’s a foolproof method to make the tastiest side at home.
Husk the Corn
Peel back the husks. This step is often called “shucking” the corn.
Cook the Corn
Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water. Once the water is boiling, submerge the corn completely, but don’t overcrowd the pot. You may need to cook the corn in batches if you have a large quantity.
Allow the corn to boil for about 5-7 minutes.
Check for Doneness
To check if the corn is done, use a fork to pierce a kernel. It should be tender, and the juices should run clear. If it’s still too firm, continue cooking for another minute or two.
Remove and Drain
Once the corn is done, remove it from the water or steamer and let it drain for a moment. You can gently shake off any excess water.
Add Toppings
While the corn is hot, generously brush it with melted butter or drizzle. Sprinkle with a pinch of salt and any herbs or spices you love.
