New This Month

Corn on the Cob with Herbed Butter

For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch.

  • Servings: 12

Source: Martha Stewart Living, July/August 1999


  • 2 pinches of sugar
  • 12 ears corn, husks and silks removed
  • Herbed Butter
  • Salt and freshly ground pepper


  1. Fill a large stockpot with cold water. Set over high heat, and bring to a boil. Add sugar. Add corn, and let simmer until just tender, 3 to 5 minutes. Remove from water with tongs. Serve immediately with herbed butter, and sprinkle with salt and freshly ground pepper.


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