Prep Time
15 Mins
Cook Time
30 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Tie inner husks together with narrow strips of removed husks or kitchen string.

Step 2

Stand corn, husk sides up, in a stockpot or 2 large Dutch ovens. Add water to cover ears (leave tied back husks out of water). Bring to a boil over medium-high heat; boil 4 to 6 minutes or until kernels are tender when pierced with a fork. Remove ears from water, and serve immediately with desired toppings.

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