Active Time

　　10 minutes

　　Total Time

　　15 minutes

　　Fresh corn, picked at the height of summer, is at its best when you don’t do too much to it. So when we want to remember how to boil corn on the cob to get the tenderest, sweetest results, we look to the advice food writer Marion Cunningham gave when she revised the classic Fannie Farmer Cookbook in 1996. Cunningham’s approach is simple: Make sure to salt your boiling water, and soften your butter before you slather it on.

　　If at all possible, buy corn with taut, intact husks and shuck the cobs yourself just before you drop them into the pot of water. When you’re ready to eat, use tongs to pluck the cobs out of the hot water and set them in a colander or on kitchen towels to drain before adding butter, mayo, or whatever spreads and seasonings sound good to you.

　　Fresh sweet corn is an ideal summer side dish for pretty much any protein, whether you're thinking classic bbq or baked salmon. Some families even cook corn on the cob and make it a meal all on its own (followed, perhaps, by a great summer dessert like strawberry shortcake). If you want to try this tradition for yourself, head to a farm stand or farmers market for the freshest, best corn—and double the number of ears called for below. After all, if you have any leftover corn, you can cut off the kernels and use them for other beloved corn recipes, like esquites, corn salad, or spoon bread.

Ingredients

　　8 ears of corn

　　Butter, softened

　　Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.

　　Editor's note: This recipe originally appeared in the ‘Fannie Farmer Cookbook’ as “Basic Method for Cooking Corn on the Cob” and first appeared on Epicurious in August 2004.

　　Excerpted by permission of Knopf from The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic Cookbook, copyright © 1996 by Marion Cunningham. All rights reserved. Buy the full book from Amazon or Bookshop.