Texas Buttery Boiled Corn

Buttery Boiled Texas Corn

It isn't summer until you've had corn on the cob. Just a pat of butter and a generous seasoning of salt and pepper.

1. Boil in VERY salty water.

Use the largest pot you have, fill it with water, and salt it well. Heavy salt mixed with water will taste like the ocean and every single pot of salted water we use for boiling ANYTHING should taste like that. So, don't be shy. Your corn won't taste salty in the end — the salt will just help bring out its flavor. Bring your nicely salted water to a boil.

2. Shuck it good.

While your water is heating up, pull off your corn husks. This can get messy thanks to all the tiny strings, so we recommend doing it over a trash can. Starting at the tip, grab all the husk and as much of the strings as possible and rip down. Repeat until all the husk is off. Rub off as much of the lingering strings as possible. (You'll often see that a hack for removing the strings is to use a clean toothbrush — we don't buy it.)

3. Boil 'em quick.

Using tongs, drop your corn into the boiling water. Return the water to a boil, then cook your corn for 5 minutes. Set a timer because if you let your corn overcook the kernels can become tough. The goal is juicy, crunchy kernels, not mushy dry ones.

4. Butter it up.

Brush with melted butter, season with salt and pepper, and let summer begin.