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Corn on the Cob

When buying corn, look for ears with bright green, snugly fitting husks and golden brown silk; the kernels should reach the ear's tip in tightly spaced rows and should appear plump and milky. Also try: Mexican Corn.

Photography: David E. Steele

Source: Martha Stewart's Cooking School


  • Coarse salt
  • 4 ears corn, husks removed
  • Unsalted butter, for serving


  1. Bring a large pot of salted water to a boil over high heat. Add corn and cook until tender, about 5 minutes. Drain. Spread each ear with butter to coat. Sprinkle with salt; serve immediately.


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