How to Cook Corn on the Cob
Total Time
8 mins
Prep Time
5 mins
Cook Time
3 mins
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 4 ears fresh corn, husked
- olive oil, butter, lemon, salt & pepper, for serving
- 1/2 cup butter or vegan butter, at room temp
- 1/4 cup fresh basil
- 1/2 clove garlic
- pinch of red pepper flakes
- sea salt and freshly ground black pepper
- adobo sauce from a can of chipotles in adobo
- crumbled cotija cheese
- chopped cilantro
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Preparation
Step 1
In a large skillet, bring 1 inch of water to a boil and add the corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes. Drain.
Step 2
Season with olive oil or butter, lemon juice, salt, and pepper, as desired.
Step 3
Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt and pepper. Slather it on corn with a squeeze of lemon.
Step 4
Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.
Step 5
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Chef's notes
My favorite way to top corn on the cob is simply with salt, olive oil, and a generous squeeze of lemon. You could also eat it the traditional way, rubbed in black pepper, butter, and salt.
Basil Butter Corn on the Cob variation:
Pulse together butter, basil, and garlic in a food processor, and rub it onto the sweet corn. Sprinkle with salt, pepper, and red pepper flakes, and eat!
Mexican Corn on the Cob variation:
Brush steamed corn on the cob with adobo sauce from a can of chipotles and sprinkle crumbly Cotija cheese on top.
