Corn on the Cob

When corn is in season, there’s nothing like it: it’s so sweet and juicy that the kernels actually burst when you bite into them! Buy it super-fresh —from a farm stand, if possible — and, for the best taste, eat it the day you get it!

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Hands-on time: 10   |    Total time: 10   |    Makes: 4 Servings


Large pot
Serving plate


4 unit ears fresh corn


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

To husk the corn:

  1. Starting with the outside layers, pull each side of the husk away from the top of the ear and tear it down and away from the cob until it rips off. Do this until you’ve peeled off all of the husk.
  2. Break off the bottom stalk as close to the ear as possible. This takes some strength, but you can do it!
  3. Pull and rub off as much of the silk as you can.

To cook the corn:

  1. Put the pot on the stove and then, using the pitcher, fill it with water. Turn the heat to high and bring the water to a boil.
  2. Carefully add all the corn — one at a time — to the boiling water. Look at your watch or set a timer for 3 minutes.
  3. Turn the heat off and use a pair of tongs to move the corn from the pot to a plate. Eat right away!


Butter and salt are traditional seasonings, but there are many other ways to add flavor to your corn:

  • A squeeze of lime juice and a sprinkle of chili powder
  • A drizzle of olive oil
  • A shower of minced fresh herbs, such as chives, cilantro, or basil
  • A sprinkle of Parmesan cheese
  • A smear of pesto