Sweet Corn On The Cob

4 Ears
20 min

Corn on the cob is a perennial favorite, equally at home on a barbeque or picnic paper plate or holiday china ( if yours isn't hidden in the wall!). We eat it year round.

In the summer, we wrap it in foil and toss it on the grill. Of course when the weather turns cold, we bring the task of cooking it up inside.

On busy weekday nights though, waiting for a big pot of water to boil isn't always in the cards. So fresh corn on the cob fell off our menu list.

psst- have you seen this cute corn set?

Then my sister in law came to visit and showed me her quick and easy trick to cook it with just one inch of water.

Not boiled since the ears aren't submerged and not really steamed since they're sitting in the water but it's perfect every time.

Recipe details
  • 4  Ears
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ears of corn, husked and rinsed
  • 4 ears of corn, husked and rinsed. Of course you could make more or less
  • Butter
  • Salt

Fill a pot with about one inch of water.
Bring water to a rolling boil
Add the corn, cover and keep heat on high until ears turn bright yellow.
Remove, cool and serve with butter and salt, if desired
Kim  |Exquisitely Unremarkable
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