Buttered Corn on the Cob

  • 5 cobs of corn, shucked/peeled
  • 1-2 Tbsp sugar, or salt
  • unsalted butter, optional to serve
  • Black pepper, freshly ground (optional)
  1. Place corn in a large soup/stock pot and fill it with enough water to cover the corn.
  2. Bring water to a boil and add 2 Tbsp of sugar (1 Tbsp for a smaller pot and 2 for a huge one).
  3. Cover, reduce heat to medium and boil 15 minutes. When time is up, sample few kernels of corn before turning off. "Older" corn may take a few more minutes to cook. Kernels should be crisp-tender.
  4. Remove from heat and drain. Butter and pepper your corn if you like. Best to eat it fresh, or wrap it in foil and save it for later.
Adapted from
Primary Ingredient
Sweet Corn
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