Food & Cooking Recipes Ingredients Vegetables How to Cook Martha's Corn on the Cob 2.3 (3) This easy recipe makes perfect corn on the cob every time. Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Servings: 4 Jump to recipe Making perfect corn on the cob is easier than you might think. Martha’s preferred method calls for boiling the ears in salted water until just tender, which takes about five minutes for ears with smaller kernels and a minute or two longer for larger ones. Just be sure to remove as many of the delicate silks as possible before cooking for the best eating experience. And while sweet, in-season corn needs little more than a touch of butter and a sprinkle of salt, there’s no reason why you should have to stop there. From Mexican-style elote with salty crumbled cheese to punchy compound butters, there are endless ways to make this simple summer side dish your own. 32 Cookout Sides for Your Next Summer Gathering Credit: Kelsey Hansen Buying and Storing Fresh Corn The first step in making perfect corn on the cob is starting with plump, sweet-tasting corn. When shopping for corn, whether at the grocery store, farmers market, or a roadside stand, there are a few key things to look out for: Heavy ears: Pick up a few different ears to feel their weight. The freshest ones will be firm—with plump kernels—and feel heavy for their size. Fresh-looking husks: Seek out ears with tightly wrapped husks that look fresh and bright green. They shouldn't be loose, fraying, or dry. Pale silks: The silks—those delicate, thread-like strings that peek out from the top, should be very pale green to white or light golden in color. If they're browning or look black, you may be dealing with an ear that's less than perfect. To be sure, you can peel back the very top of the silks to peek at the kernels beneath; you want to see plump kernels all the way to the top of the ear. How to Store Corn at Home Fresh corn is best eaten the day it's purchased, as it will become less sweet and starchier the longer it sits around. If you're planning on eating it that day, you can leave the ears out at room temperature. For longer storage, refrigerate fresh corn for up to 3 days without sacrificing quality. Keep them in their husks and pop them in a brown paper bag or wrap each one in plastic wrap and stash them in your crisper drawer. Two Ways to Shuck Fresh Corn Before cooking fresh corn, you'll want to shuck it well to remove the husks and silks. Do it by hand: First, pull off the outer husks to remove the thicker, more mature leaves, then grasp the inner husks and silks and firmly tug them out and down to expose the kernels. Then, gather the husks and silks at the base of the ear and snap or twist them off. If any stubborn silks are still clinging to the ear, use a bristle brush to remove them. Or, use the microwave: Another method involves slicing off the bottom half-inch of the ear, leaving the husks intact, then microwaving the corn for 2-4 minutes. (This creates a bit of steam, which loosens the husks.) Carefully holding the hot corn at the narrow top, squeeze and push to free the husked ear. Note that microwaving will cook the corn somewhat, so if you use this method, plan to boil the ears for a minute or two less. Directions Credit: Kelsey Hansen Cook corn in boiling salted water: Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain. Credit: Kelsey Hansen Credit: Kelsey Hansen Credit: Kelsey Hansen Top with butter and salt: Spread each ear with butter to coat. Sprinkle with salt; serve immediately. Credit: Kelsey Hansen How to Store—and Use Up—Leftover Corn If you find yourself with leftover corn on the cob, store it in an airtight container or resealable bag in the refrigerator for up to 4 days. You can also trim off the kernels first—this can make it easier to use them in other recipes. Using Up Leftover Corn Toss cooked corn kernels into salads, like this tomato-avocado combo or this recipe with zucchini and orzo. You can also use it in place of raw corn in this easy and ultra-quick broiled fish with summer salad recipe. Leftover corn can also be worked into pasta dishes (try it in tuna casserole in place of peas), added to frittatas or quiches, or stirred into soups, like this late-summer vegetable soup. Ways to Top Corn on the Cob You can't go wrong with butter and salt, but there's no reason to stop there. Make a compound butter: Start with a few tablespoons of softened, unsalted butter, then mash in your favorite herbs, alliums, and/or spices, like hot sauce and honey or miso and scallions. Or, try this recipe, which features an easy, tangy cilantro-lime butter. Try it elote style: There's a reason why elote, or Mexican-style street corn, is so unbelievably popular. Salty and just a little spicy, it features a thin slathering of mayonnaise, crumbled queso fresco, and a sprinkling of cayenne pepper, plus a squeeze of fresh lime juice for brightness. Shake on some seasoning: Spread a bit of butter on each ear, then add a few shakes of something that's big on flavor like ranch seasoning, nutritional yeast, Old Bay, or Cajun seasoning. 5 More Fresh Corn Recipes to Try Creamy Corn-and-Onion Dip Summer Corn Chowder Sweet Corn-Brown Rice Risotto Creamed Corn Corn Soup With Tomato-Bacon Toasts Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.