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Buttery New England Corn on the Cob inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

Buttery New England Corn on the Cob

Side Dish Vegetarian
This simple preparation showcases fresh summer corn at its peak, boiled just until tender and served with a generous coating of butter and salt. The cooking technique preserves the corn's natural sweetness while ensuring perfect tenderness. An essential side dish at New England clambakes and summer gatherings, corn on the cob celebrates the region's agricultural heritage with minimal intervention.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 8

Ingredients

  • 8 ears Fresh corn on the cob (Husks and silk removed)
  • 1/2 cup Butter (Softened)
  • 2 tsp Kosher salt (For water)
  • 1 tbsp Sugar (For water, optional)
  • 1 tsp Sea salt (For serving)
  • 1/4 tsp Black pepper (Freshly ground, optional)
  • 2 tbsp Fresh herbs (Chopped parsley, chives, or basil, optional)

Tools You'll Need

  • Large pot with lid
  • Tongs
  • Serving platter
  • Corn holders (optional)
  • Butter knife

Chef's Tip

For the sweetest, most tender corn, cook it as soon as possible after purchasing. Corn's natural sugars begin converting to starch immediately after harvest, so freshness is key. When buying corn, look for bright green husks that are tightly wrapped and slightly damp with silk that is pale and moist.

Instructions

  1. Fill a large pot three-quarters full with water. Add kosher salt and sugar (if using).
  2. Bring water to a rolling boil over high heat.
  3. Gently add corn ears to the boiling water, making sure they're fully submerged.
  4. Cover pot and return to a boil. Once boiling, reduce heat to medium-high.
  5. Cook for 4-6 minutes for just-picked corn, or 6-8 minutes for corn that's a few days old. The kernels should be tender but still have a slight crunch.
  6. Using tongs, carefully remove corn from the water and place on a serving platter.
  7. Spread softened butter over each ear of corn while still hot, turning to coat all sides.
  8. Sprinkle with sea salt and freshly ground black pepper to taste.
  9. If desired, sprinkle with chopped fresh herbs for added flavor and color.

Plating

Arrange buttered corn on a large serving platter or individual plates. For a traditional presentation, insert decorative corn holders into each end of the cobs. Serve immediately while hot with additional butter on the side. For a summer gathering, place the platter of corn alongside other seasonal dishes on a buffet table.

Storage & Reheating

Corn on the cob is best enjoyed immediately after cooking. If necessary, leftover cooked corn can be refrigerated for up to 2 days. To reheat, wrap corn in damp paper towels and microwave in 20-second intervals until warmed through, or place in a 350°F oven for 5-10 minutes. Leftover corn kernels can be cut from the cob and used in salads, salsas, or soups.

About This Recipe

Corn on the cob has been a New England summer staple since Native Americans first introduced colonists to this versatile crop. This preparation honors the traditional simplicity of the dish, letting the natural sweetness of fresh corn take center stage. While variations with herb butters or spice blends have become popular, this classic version with just butter and salt represents the purist approach favored in traditional New England cookery.

How did it turn out?

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