Juicy ears of corn are smothered in garlic-infused butter, melty cheese, and a sprinkle of herbs for a flavor-packed bite ...

In a heavy-bottomed sauce pot or Dutch oven, heat enough water to just cover the corn along with 2 tablespoons kosher salt.

When grilling season rolls around, there’s one dish that’s guaranteed to bring people back for seconds (and thirds): corn on the cob. But not just any corn. This Sweet and Spicy Sriracha Honey Butter ...

Chef Michel Nischan adds a little bit of roasted garlic to softened butter to create a rich, creamy spread for this grilled corn. A leader in the local, organic, and sustainable food movement ...

And what’s not to love about eating fresh corn on the cob? It’s the perfect blank canvas of the season, whether grilled, as in this Honey-Buttered Grilled Corn, steamed (alone or with lobsters ...

Corn on the cob tastes best when it’s slathered in butter — but it can get messy when the melting pat of butter keeps sliding off the piping-hot corn. A better strategy: Slather a slice of ...

If you have extra corn on the cob from a barbecue or dinner, there are easy ways to reheat it. These are our favorite methods ...

Brush the corn cob with butter or olive oil, season it with salt, and place the cobs directly over the heat (chef Traci des Jardins offers a great tip in her recipe for Grilled Corn with Cotija ...

Many times skewers are put on both ends of the cob after the husk is removed so it can can more easily be held, and butter, salt, and pepper are common seasonings used on the corn. It also can be ...