Ingredients
Method
- Peel away the husks and remove all silk from each ear of corn. If needed, cut the ears in half so they fit comfortably in your pot.
- Fill a large pot with enough water to completely submerge the corn. Bring the water to a rolling boil over high heat.
- Stir in the sugar and butter until the butter melts. If you are using milk, pour it in now.
- Gently add the corn to the boiling water. Reduce the heat to medium, cover the pot, and cook until the corn is tender. White corn typically takes 5 to 7 minutes, yellow corn 10 to 15 minutes, and bi-color corn 15 to 20 minutes.
- Using tongs, lift the corn from the water and transfer to a platter. Brush with additional butter if desired, and season with salt and black pepper. For extra flavor, sprinkle with fresh dill.
Nutrition
Notes
For a creamier flavor, add up to 1 cup of whole milk to the cooking water.
To keep the corn warm before serving, turn off the heat and leave it in the hot water for up to 40 minutes.
Leftover cooked corn can be stored in the refrigerator for up to 3 days; reheat in hot water or microwave.
If you prefer a bit of heat, add a pinch of cayenne pepper or smoked paprika to the butter before brushing.
For best results, use the freshest corn you can find—look for bright green husks and plump kernels.
Avoid adding salt to the cooking water, as it can toughen the kernels; season after cooking.
This method works well for frozen corn on the cob; add 2 to 3 minutes to the cooking time.
