Ingredients:

  • 4 ears of fresh corn on the cob, husks on or off (depending on cooking method)
  • Water (for boiling)
  • Salt (to taste)
  • Unsalted Butter (for serving)
  • Freshly ground black pepper (to taste)
  • Optional: Fresh herbs (chives, parsley), chili flakes, lime wedges (for serving)

Instructions:

  1. Boiling: 1. Husk the corn and remove silk. 2. Fill a large pot with water and bring to a rolling boil. 3. Gently lower the corn into the boiling water. Cook for 5-8 minutes, or until kernels are tender-crisp. 4. Remove corn with tongs, drain, and serve immediately with butter, salt, and pepper.
  2. Grilling: 1. Soak corn in husks in cold water for 30 minutes. OR, husk the corn, lightly coat in oil. 2. Preheat grill to medium heat. 3. Place corn on the grill. Cook in husks for 15-20 minutes, turning occasionally. If husked, grill for 10-15 minutes. 4. Remove from grill, cool slightly and serve with butter, salt, and pepper.
  3. Microwaving: 1. Leave corn in husks. Trim the ends slightly. 2. Place corn in the microwave. Microwave on high for 3-5 minutes. 3. Carefully remove corn from the microwave, cool slightly and serve with butter, salt, and pepper.