Boiling (Classic & Quick)
Bring a large pot of water to a rolling boil.
Add shucked corn, cover, and cook 3-5 minutes.
Drain, slather with butter, and season.
Grilling (Smoky & Charred)
Preheat grill to medium-high.
Brush corn with melted butter (or oil).
Grill 10-12 mins, turning occasionally, until lightly charred.
Microwave (Fastest!)
Wrap unhusked corn in a damp paper towel.
Microwave 3-4 mins per ear.
Peel (carefully—it’s hot!), butter, and enjoy.
Pro Tips for the Best Corn
Buy fresh – Look for bright green husks and silky tassels.
Don’t overboil – 5 mins max to keep it crisp-tender.
Grill in husks – Soak first for 10 mins to prevent burning.
Infuse butter – Mix with garlic, chili powder, or herbs.
Serving Ideas
Elote-style – Mayo, cotija cheese, chili powder, lime
Garlic-parmesan – Butter + minced garlic + grated Parmesan
Sweet & spicy – Honey + sriracha butter
