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
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.