Perfectly Boiled Summer Corn
Golden ears of corn dripping with butter are one of summer’s simplest pleasures. Fresh sweet corn is at its best in mid-summer, and boiling it properly keeps the kernels juicy, crisp, and tender.
When choosing corn, look for bright green husks that are tightly wrapped and slightly damp. Avoid dry or loose husks, which can indicate older corn. Keep fresh corn refrigerated until you’re ready to cook it for the best flavor.
To boil it, remove the husks and silk and place the cobs in rapidly boiling water. Skip the salt, as it can toughen the kernels. Once the water returns to a boil, cook for about 3–5 minutes. Avoid overcooking, which can make the corn soft and mushy.
Serve immediately with butter, or take it up a notch with parsley-garlic herb butter, basil butter, Cajun butter, or cilantro-chili butter. Simple, fresh, and perfectly cooked, buttery corn is an easy summer favorite that can brighten almost any meal.
