No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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.

Corn on the Cob

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.

Reviews (0)

Related Topics