Corn Recipes, Southern Sides
Southern
Yield: Varies by number of ears
Author: Tammy Nichols
Corn on the Cob - Master Cookbook Recipe # 655

Corn on the Cob - Master Cookbook Recipe # 655

There is nothing that says "summer" quite like a fresh ear of sweet corn. This method is all about timing,boiling the corn just long enough to make it tender and juicy without losing that signature snap. By starting with room-temperature corn, you ensure the water stays at a rolling boil, which is the secret to perfectly cooked ears every single time.

This is recipe #655 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 4 minTotal time: 14 min
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Ingredients

  • Fresh ears of corn, shucked and silks removed
  • Salt & black pepper to taste
  • Salted butter
  • Herb butter (optional, for extra flavor)
  • Water (enough to fill a large pot)

Instructions

  1. Prep the Corn: Shuck the corn and remove all the fine silks. For the best results, ensure the corn is at room temperature before cooking; this prevents the water temperature from dropping when you add the ears.
  2. Boil: Bring a large pot of water to a full, rolling boil.
  3. Quick Cook: Carefully add the ears of corn to the boiling water. Boil for exactly 4 minutes.
  4. Rest: Remove the corn carefully using tongs and place them on a plate. Let the ears sit and cool for 5 to 8 minutes. This resting period allows the heat to finish cooking the kernels evenly.
  5. Season: Generously apply salted butter (or herb butter) and season with salt and black pepper to your liking.

Notes

Tammy’s Tips

"Don't overcook your corn! Four minutes is all it takes to get that perfect crunch and sweetness." If you have some extra time, making a quick herb butter with fresh parsley or chives really takes this simple side to the next level.

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg