Sweet Boiled or Grilled Corn

Standing at the farmers market last August, I watched a little girl negotiate with a farmer about the sweetness of his corn. He handed her a raw kernel to taste, and her eyes widened. That's how I choose corn now—by trusting someone who's already done the sampling. Summer just doesn't feel complete without those ears stacked on the counter, silk still clinging to the husks.

Last week my neighbor brought over a bag of corn she'd picked that morning. We threw half on the grill while boiling the rest inside, just to see which our kids preferred. The grilled ears disappeared first, those little charred spots adding something irresistible. But honestly, both methods have their place at my table.

Ingredients

• 4 ears fresh corn on the cob, husked: Look for tight, bright green husks and silk that's slightly sticky—a sign of freshness
• 2 tablespoons unsalted butter, softened: Let it come to room temperature so it melts into the hot kernels
• 1 teaspoon sea salt: Flaky salt adds a nice crunch, but any salt will work

Instructions

Choose your cooking method:

For boiling, fill a large pot with water and bring it to a rolling boil. For grilling, preheat to medium-high and brush the corn lightly with oil.

Cook the corn:

Drop husked ears into boiling water for 5–7 minutes until tender and bright yellow. Or grill, turning occasionally, for 10–12 minutes until slightly charred and cooked through.

Season immediately:

Remove corn and pat dry if needed. Spread butter over each hot ear and sprinkle with salt right away while it melts.

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My dad used to eat corn typewriter style, spinning the cob as he ate each row in perfect lines. I've never been able to master his technique, but I've inherited his conviction that corn deserves to be a meal's main event, not just a side thought.

Flavor Variations That Work

Sometimes I'll mix smoked paprika into the butter, letting it melt into a rusty orange swirl. Other times, fresh herbs from the garden—chives, basil, or cilantro—get chopped and scattered over the buttered corn while it's still hot enough to wilt them just slightly.

The Grill Advantage

Grilling changes everything about corn, giving it a smoky depth that boiling can't touch. I like to leave the husks on for the first few minutes, then peel them back and finish directly over the heat for those gorgeous charred spots.

Serving Made Simple

Keep butter softened on the counter so guests can help themselves. A small brush spreads it more evenly than a knife, and setting out a few different salts—smoked, garlic, or just good flaky sea salt—lets everyone customize their ear.

• Wrap cooked corn in foil if you need to keep it warm for more than 15 minutes
• Set out paper towels or corn holders—this gets messy in the best way
• Lime wedges and chili powder turn this into something entirely different

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There's something deeply satisfying about eating corn on the cob, the way it demands you slow down and pay attention. Summer in a bite.

Recipe Questions & Answers

→ How do I know when corn is done cooking?

Corn is ready when kernels are tender and bright yellow, typically 5-7 minutes for boiling or 10-12 minutes on the grill. The kernels should pierce easily with a fork.

→ Can I cook corn on the cob ahead of time?

Yes, cook the corn and wrap it tightly in foil to keep warm. It stays hot for up to 30 minutes. For longer storage, refrigerate and reheat gently with additional butter.

→ What's the best way to season corn?

Classic butter and salt are delicious, but try adding smoked paprika, grated Parmesan, fresh herbs like cilantro or parsley, or lime wedges with chili powder for a Mexican-style twist.

→ Should I use salt in the cooking water?

It's best to skip salt in the boiling water as it can toughen the kernels. Season generously after cooking with butter and sea salt for the best texture and flavor.

→ How do I choose fresh corn at the store?

Look for bright green husks that feel slightly damp, silk that's golden and sticky, and plump kernels that fill the ear completely. Avoid corn with dry husks or shriveled kernels.

→ Is grilling or boiling better for corn?

Both methods work beautifully. Boiling produces tender, juicy kernels perfect for butter. Grilling adds smoky char and intensifies natural sweetness. Choose based on your preference and available equipment.