Prep time: 5 mins

Cook time: 10 mins

Calories: 110 kcal

Serving: 4 servings

It isn’t summer until you’ve had corn on the cob. It’s at every barbecue, it makes the perfect side dish to It’s perfect for the next picnic. 

We love eating corn on the cob during these hot summer months. It’s juicy, crisp, and always hits the spot. Spread butter over the kernels and sprinkle with salt. We hope that you love it as much as we do!


  • 4 ears corn on the cob
  • 4 tsp butter
  • 1/8 tsp salt


  1. Peel the corn on the cob and remove the silks.
  2. In 5-quart saucepan, Dutch oven or stockpot, heat water and salt to boiling
  3. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
  4. Remove the corn on the cob from the hot water and place on a platter.
  5. Peel an inch or two of the paper off of one end of a cold stick of butter, Hold onto the paper covered end of the stick of butter and use it to easily butter the corn on the cob. And don’t forget to sprinkle it with salt.


Pair it with some grilled steak, macaroni salad, and fresh fruit for a full spread!

To add sweetness to your corn, 1 tablespoon of sugar can be added to the boiling water.

The most important thing is that you don’t overcook it because then it gets mushy.

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