Iowa Sweet Corn on the Cob
Simply boiled or grilled sweet corn served with butter, celebrating Iowa's identity as a leading producer of the crop.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Large pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 6
- carbs
- 22
- protein
- 4
- calories
- 150
Instructions
- 1
Bring a large pot of water to a fast, rolling boil on the stovetop.
- 2
Pull all the husks off the corn. Remove every silky strand from the ears.
- 3
Place the corn ears into the boiling water. Let the water come back to a boil.
- 4
Cook for 5 to 7 minutes. Stop when the kernels are tender and bright yellow.
- 5
Lift the corn out using tongs. Let the excess water drain off briefly.
- 6
Or, grill the husked ears over medium-high heat. Turn every 2 minutes for about 10 minutes total.
- 7
Spread butter over each ear while it is hot. Sprinkle with salt and pepper before serving.
Chef's tips
Buy the freshest corn you can find, since farm-stand corn cooked the same day is much sweeter. Do not add too much salt to the boiling water, as it can make the kernels tough.
Storage
Refrigerate cooked corn wrapped in foil for up to 2 days.
Reheating
Reheat briefly in the microwave wrapped in a damp paper towel.
Common mistakes to avoid
- •Boiling the corn for too long, which makes the kernels tough.
- •Adding salt to the cooking water instead of seasoning the corn after it cooks.
Serving suggestions
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