Ingredients:

  • 4 ears fresh corn on the cob, husks and silk removed (or partially removed for grilling)
  • Water (for boiling)
  • Optional: Salt and freshly ground black pepper, to taste
  • Optional: Unsalted butter, for serving

Instructions:

  1. Shuck the corn (remove the husks and silk). For grilling, consider pulling back the husks without detaching them entirely; clean the silk and then brush the corn with oil/butter before pulling the husks back up around the corn.
  2. Boiling: Bring a large pot of salted water to a rolling boil. Gently add the shucked corn to the boiling water. Cook for 3-5 minutes. Test for tenderness by piercing a kernel with a fork – it should be tender-crisp. Remove the corn from the pot with tongs and drain.
  3. Grilling: Preheat grill to medium heat (approx 350-450°F/ 175-230°C). If husks are pulled back, place the corn on the grill. If husks removed, brush corn with oil/butter and grill directly. Grill for 8-10 minutes, turning occasionally, until kernels are tender and slightly charred. Listen for the kernels to pop. Remove from grill. If cooking with husks pulled back, pull husks fully back, and brush with butter/oil and season with salt and pepper.
  4. Microwaving: Place corn (still in husks) in a microwave-safe dish. Add 1/4 cup of water to the dish. Microwave on high for 3-4 minutes per ear. Time is dependent on wattage, so check for doneness after 3 minutes. Carefully remove from microwave (it will be hot!). Let cool slightly before removing husks and silk.
  5. Immediately brush with butter (if desired), season with salt and pepper to taste, and serve hot.