Corn on the Cob

Corn on the Cob, Step by Step

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1. Bring a large pan of water to a rolling boil and stir in the sugar. Add no salt.

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2. Lower the cobs in, cover, and return to the boil.

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3. Cook 7 to 8 minutes from the moment it returns to the boil. The kernels should turn a deeper yellow and feel plump.

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4. Lift them out with tongs and drain for a few seconds.

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5. Roll each cob in the softened butter while it is still steaming, so the butter melts into the rows rather than sliding off.

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6. Season with flaky salt, pepper and paprika, and serve with lime if you like.

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Notes for Getting It Right

• Buy corn in the husk and strip it at home. Once the husk is off, the sugars start converting within hours.
• No salt in the water, and butter and salt only at the end.
• For grilled corn, boil 4 minutes then finish on a hot grill for 6, turning, until charred in patches.

Changing the Recipe

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What Goes With Corn on the Cob

• Anything off a barbecue
• Buttermilk ranch dressing
• A cold lager

Keeping and Reheating

Best immediately. Cooked kernels cut from the cob keep 3 days refrigerated and are good in salads and chowder.

Corn on the Cob Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.