Food & Cooking Recipes Quick & Easy Recipes Corn on the Cob with Olive Oil and Pepper By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Eric Piasecki Prep Time: 5 mins Total Time: 25 mins Servings: 4 Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010). Ingredients Coarse salt 4 ears corn, silk and outer layers of husk removed, inner husks pulled back 1 teaspoon black peppercorns ¼ cup extra-virgin olive oil Directions In a large pot of boiling salted water, cook corn until just tender, about 5 minutes. Meanwhile, using a mortar and pestle or the blade of a large knife, coarsely crack peppercorns. With tongs, remove corn from pot, letting excess water drip off, and transfer to a serving platter. Immediately drizzle with oil and sprinkle with salt and cracked pepper. Serve warm or at room temperature. Print