Serve corn immediately with butter and flake salt.
If you are lucky enough to still be able to get the last of summer's sweet corn, do yourself a favor and cook it over the stove in a pot of boiling water. This easy method couldn't be simpler and the results couldn't be finer!
Fresh corn on the cob can be a wonderful addition to any barbeque or special touch for a weeknight meal. It is delicious grilled, but my favorite method is so simple and consistent. When I want a bunch of corn done right, I love to boil it. There's no messy husk to attend to and the flavor is pure!
What You Need
4 ears of corn, shucked
Salt and butter, optional garnish
Forks or tongs
1. Shuck the Husks: Shuck your corn husks into the compost, then rinse off the corn. This method can easily cook more than 4 ears of corn, just make sure you have a very large pot for cooking adequately.
2. Boil the Water: Heat a large pasta pot full of water to boil.
3. Drop the Corn in the Water: Carefully drop in freshly shucked corn into the boiling water. Poke the ears a little bit so each side gets covered in water.
3. Cook the Corn: Cover the pot with a lid and lower heat to medium. Set a timer. For just softened corn kernels, cook for 4 minutes. If you like softer corn, cook for 6-8 minutes.
4. Serve the Corn: Serve corn immediately with butter and flaky salt.
(Images: Leela Cyd Ross)