The best way to cook corn on the cob that results in perfectly cooked sweet corn, every single time.
Growing up, no summer was complete without a visit from my dad’s side of the family from Berkeley, California. Papa Leo, Ema Ljuba and at least 6 of their 7 kids would all fly out from the west coast to get a piece of the quintessential Pure Michigan summer.
Their time in town was divided between the big lake at a rental home on Lake Michigan and our cottage on Silver Lake, a small inland lake just 30 minutes north of Grand Rapids. Fun Fact: You’re never more than 15 miles from a body of water anywhere within the state of Michigan.
Typically harvested between mid-June and mid-August, my Papa Leo always timed his trip during Michigan’s sweet corn season. Even though he was living in California surrounded by fresh produce all year, he always said nothing compared to the sweet and delicious corn grown in the Midwest.
A father of 10 and a grandfather of 3, Papa Leo knew how to feed a crowd. That’s me on his lap by the way – I’m on the right and my Aunt Abby is on the left. When it came time for family dinner during his visits, we would all gather in the kitchen to watch Papa Leo prepare his famous sweet corn for the crew.
Your fork is waiting.
Best Way to Cook Corn on the Cob
Ingredients
- 4 ears sweet corn (shucked)
- 4 tablespoons unsalted butter (thinly sliced)
- 1 teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Fill a large stock pot 2/3 of the way with water and bring to a boil.
- Add corn cobs to the boiling water and cook for 3 minutes. Using tongs, carefully remove the corn from the pot.
- Carefully slice off the corn kernels from the cob into a large bowl. Add butter, salt and pepper to the bowl and toss well. Check for seasoning and adjust accordingly.
- Serve corn in large bowls.
Notes
Nutrition
What are your favorite childhood foodie memories? I’d love to hear from you. Have a wonderful 4th of July everyone!
This corn looks amazing!!!
This is a wonderdul recipe and by the way, we are cousins, sort of! Your Aunt Abigail is my second cousin. We will be seeing Ljuba this week – cant wait! So love this special family! When I was a kid, we vacationed near your house in Michigan with the Fredman family, close friends of Ljubas.
Thank you for bringing back great memories with this amazing family!
Oh my gosh no way!! What a small world!! Yes the Fredman’s were in South Haven – we went there many times!! Thanks for writing!
So easy but I bet it’s just delicious! Love the family photo!
Isn’t that a fun photo?? Such a treasure now that Papa Leo is gone.
Oh yummy!! This looks so delish!! Love the family pic to!!
Aww thank you!!
Oh man, yum! I LOVE summer corn, and am always the one who cuts mine off the cob. I can’t wait to give this a try!
I seriously love doing it too – in his honor!
I’ve heard this is the perfect way to make sweet corn and even freeze it to have on hand. Your Papa Leo was a very smart man!!
Such a great idea to freeze!!!