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Corn on the Cob with Herb Butter


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

  • Servings: 12

Source: Martha Stewart Living, July/August 1999


  • 2 pinches of sugar
  • 12 fresh ears corn, husks and silks removed
  • Coarse 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 herb butter, and season with salt and pepper.

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