Corn on the Cob



  1. Just before cooking remove the husks and silk from each ear of corn.
  2. Rinse with cold water to remove any remaining silk.
  3. If the stem is extremely long use a paring knife to cut it off. Leave about a ½-inch stub.
  4. Fill the bottom of a Dutch oven with about 1-inch of water.
  5. Bring the water to a boil.
  6. Using tongs, add the husked corn to the Dutch oven and cover with a lid.
  7. Bring the water to a boil and then turn down the heat to a simmer.
  8. Cover and cook for exactly 8 minutes.
  9. Turn off the heat.
  10. Using tongs, immediately remove the corn from Dutch oven.
  11. Butter each ear.
  12. Serve with salt and ground black pepper on the side.

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