Corn on the Cob

A simple, satisfying favorite.

Why You'll Love This Recipe

• Summer in 10 minutes.
• Naturally gluten-free.
• Customizable — Mexican street corn style is iconic.
• Cheap when corn is in season.
• Crowd-pleaser at cookouts.

Ingredient Notes

• Freshest corn possible — sugar starts converting the second it's picked.
• Salted butter is the move; finish with flaky salt for crunch.
• Lime + chili powder = elote vibes.

Ingredient Substitutions

• Grill instead: husk on, soaked in water, 15 min over medium heat.
• Mexican street corn (elote): mayo, cotija, Tajín, lime, cilantro.
• Herb butter: mix butter with parsley, chives, garlic.

Equipment Needed

• Large stockpot
• Tongs

Prep Tips

• Remove all silk strands.
• Trim stem so corn fits in pot.

Instructions

1. 1

   Gather and prep: 1 ear of corn, kernels removed, 2 tbsp butter, 1 tsp salt, 1/2 tsp black pepper. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Boil corn 5 min.

3. 3

   Brush with butter.

4. 4

   Season.

Artsi Pro Tips

• DON'T salt the cooking water — it toughens the kernels.
• Sugar in the water rounds out the corn flavor.
• Overcooking turns sweet corn starchy — 4 min is the magic number.

Common Mistakes

• Overcooking — sweet corn turns chewy and starchy.
• Salting the water — toughens.
• Not buttering while hot — butter doesn't melt evenly.

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